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Author Notes: On snow bound days I go stir crazy – pun intended. I want something warm and comforting, and usually I’ll think of a stew or soup. But I eat with my eyes and I wanted the look of a salad but not it’s coldness. So this was the result. A quick stir fry of shredded brussel sprouts and chopped kale, cooked “thoren” style. A “thoren” is a South Indian style of vegetable stir fry (cabbage and green beans are the commonly used ones), with a simple tempering of mustard seeds and curry leaves, and addition of shredded fresh coconut for that slight sweet flavor. You can omit the coconut, if it’s not handy, like I did last night (though it’s integral to the dish) and still be completely satisfied with the result. I also left out the curry leaves for this particular combination because I thought that the flavors would be jarring. But you should try it when you use vegetables like cabbage or green beans. Shades of green! —Aditi Goswami
- 4 cups chopped kale
- 4 cups chopped brussel sprouts (food processor or mandoline)
- 3 tablespoons oil - coconut, vegetable, grapeseed etc.(not olive)
- 1 teaspoon mustard seeds
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 3/4 cup shredded fresh coconut (frozen section of South Asian store)
- Salt to taste
- In a wok or a fry pan, heat the oil to very hot. Add the the mustard seeds and let it sizzle for 5 seconds (stand back as they could splutter).
- Add the turmeric to the hot oil and immediately add the chopped kale and brussel sprouts. Saute for a few minutes.
- Add the salt and shredded coconut. Saute a few more minutes. I like the greens to be more on the crunchy side. Cook to desired doneness. Serve warm as a side or with grains.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens