Sri Lankan Kale Mallung

• 1/2 cup unsweetened desiccated coconut
• 1/4 cup coconut water
• 10 ounces kale
• 1 red onion, finely chopped
• 10 curry leaves (approximately)
• 2 teaspoons turmeric powder
• 4 green chilies (use serrano for more heat, jalapeno for less), minced
• 3 teaspoons to 4 brown mustard seeds
• 1 Juice of one lemon
• 1 dash Salt

1. In a small bowl, cover the coconut flakes with the coconut water, and leave for about an hour, until coconut absorbs the water.
2. Wash the kale, dry it thoroughly, and then chop finely.
3. In a bowl, mix the kale with onion, curry leaves, turmeric, and green chilies. Gently squeeze the coconut to release excess water, and add it to the mix. Set aside for about 15 minutes.
4. Heat a cast iron skillet or casserole over medium heat. Add the mustard seeds. When the seeds start to pop, add in the kale mixture. Roast the kale over medium heat for about 10 to 15 minutes, stirring constantly. Resist the temptation to add any water to the skillet. Remove from the heat when the kale softens, and before it starts to discolor. Add salt and lemon juice.
5. Serve hot, or cold as a salad, with rice and pol sambol (http://food52.com/recipes/23874-sri-lankan-pol-sambol).

coconut, coconut water, kale, red onion, curry, turmeric powder, green chilies, brown mustard seeds, lemon, salt

Taken from food52.com/recipes/26089-sri-lankan-kale-mallung (may not work)