Sri Lankan Kale with Onion and Garlic is a simple dish. It is flavorful and beautifully showcases the island’s love for earthy greens. The dish also highlights aromatic seasonings. In this traditional preparation, fresh kale leaves are finely shredded. They are sautéed with sliced onions, garlic, mustard seeds, and curry leaves. This creates a fragrant and nourishing side dish. It pairs perfectly with rice and curry. The mild bitterness of kale is balanced by the sweetness of onions. The savory aroma of garlic enhances it, resulting in a dish that’s both wholesome and satisfying.
This recipe offers a modern twist on the Sri Lankan “mallung” (a lightly cooked greens dish). It is an easy way to incorporate healthy greens into your daily meals. The kale remains slightly crisp, ensuring it retains its nutrients and vibrant green color. This dish is lightly seasoned with salt, pepper, and a hint of turmeric. It embodies the essence of Sri Lankan home cooking with simple ingredients. The flavors are bold, and the preparation is quick.
Perfect for vegetarians and anyone seeking a nutritious side dish. Sri Lankan Kale with Onion and Garlic complements a variety of mains. These range from spicy curries to grilled fish or lentil dal. It’s a delicious way to add a touch of Sri Lankan tradition and nutrition to your table.
Kale stir fry is a Sri Lankan side dish and a stir fry with kale and coconut. It is a quick, gluten free, vegan recipe.
What You’ll Need to Make Kale with Onion and Garlic
- 500 grams Kale or a small bunch
- 1 teaspoon Coconut Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- 1 teaspoon Red Chili flakes or to taste
- 2 garlic cloves
- small Onion or ½ cup when sliced
- 6 Curry Leaves
- ¾ teaspoon Salt or to taste
- ½ teaspoon dry fish
- 2 tablespoon grated fresh Coconut or dry shredded coconut
Cooking Instructions for Kale with Onion and Garlic
- Wash kale and pluck the leaves. If the stem is very tender, use it as well.
- Finely chop kale leaves and leave it in a colander to drain. Leave it for 1 hour or put it in a salad spinner. When pressed for time, pat dry with paper towels.
- Heat oil in a pan, add cumin, mustard seeds, curry Leaves and let the seeds splutter.
4. Thrown in the red chilies and let brown.
5. Add onion, Dry fish some salt and sauté on high flame until onions are soft.
6. Sprinkle red chili flakes, turmeric powder, mix well.
7. Gradually add kale leaves and stir until leaves wilt.
8. Cover the pan and cook for a minute. Then uncover and continue stir frying on high flame. Keep cooking until the leaves are cooked. I prefer crispy and not too soft kale.
9. For softer kale, cook a little longer. Mind you, kale is thick and takes longer to cook compared to spinach.
10. Sprinkle grated coconut and give a good stir.
11. Taste kale stir fry and adjust salt to taste.
12. Serve hot with steaming rice.
Notes and Tips for Kale with Onion and Garlic:
- Dry Coconut – Use fresh or frozen coconut. If using dry coconut, soak grated dry coconut in water for ½ – 1 hour.
- Use fresh kale for the best texture and flavor; remove tough stems before chopping.
- Avoid overcooking—kale should remain bright green and slightly crisp.
- Add a pinch of chili flakes or sliced green chilies if you like extra heat.
- A squeeze of lime at the end enhances the flavor and adds freshness.
- Substitute kale with spinach, collard greens, or mustard greens if unavailable.
- Serve warm with rice, dal, or any Sri Lankan curry for a wholesome meal.
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Frequently Asked Questions:
1. Can I use other greens instead of kale?
Yes, you can substitute kale with spinach, collard greens, or mustard greens. The flavor and texture will vary slightly, but it will still taste delicious.
2. Do I need to boil the kale before cooking?
No, there’s no need to boil it. Simply sauté the chopped kale directly with onions and garlic to retain its nutrients and color.
3. Can I make this dish ahead of time?
Yes, you can prepare it a few hours ahead. Reheat it gently on low heat before serving to keep the texture fresh.
4. Is this dish vegan?
Yes, this recipe is completely vegan and plant-based. It’s also gluten-free and dairy-free.
5. What can I serve with Sri Lankan Kale with Onion and Garlic?
It pairs well with steamed rice, coconut sambol, lentil curry (parippu), or any spicy Sri Lankan curry.
Kale with Onion and Garlic
Sri Lankan Kale with Onion and Garlic is a simple yet flavorful dish that beautifully showcases the island’s love for earthy greens and aromatic seasonings. In this traditional preparation, fresh kale leaves are finely shredded and sautéed with sliced onions, garlic, mustard seeds, and curry leaves, creating a fragrant and nourishing side dish that pairs perfectly with rice and curry. The mild bitterness of kale is balanced by the sweetness of onions and the savory aroma of garlic, resulting in a dish that’s both wholesome and satisfying.
Ingredients
- 500 grams Kale or a small bunch
- 1 teaspoon Coconut Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- 1 teaspoon Red Chili flakes or to taste
- 2 garlic cloves
- small Onion or ½ cup when sliced
- 6 Curry Leaves
- ¾ teaspoon Salt or to taste
- ½ teaspoon dry fish
- 2 tablespoon grated fresh Coconut
Instructions
- Wash kale and pluck the leaves. If the stem is very tender, use it as well.
- Finely chop kale leaves and leave it in a colander to drain. Leave it for 1 hour or put it in a salad spinner. When pressed for time, pat dry with paper towels.
- Heat oil in a pan, add cumin, mustard seeds and let the seeds splutter.
- Thrown in the red chilies and let brown.
- Add onion, curry Leaves, Dry fish some salt and sauté on high flame until onions are soft.
- Gradually add kale leaves and stir until leaves wilt.
- Cover the pan and cook for a minute. Then uncover and continue stir frying on high flame. Keep cooking until the leaves are cooked. I prefer crispy and not too soft kale.
- For softer kale, cook a little longer. Mind you, kale is thick and takes longer to cook compared to spinach.
- Sprinkle grated coconut and give a good stir.
- Taste kale stir fry and adjust salt to taste.
- Serve hot with steaming rice.
Notes
- Dry Coconut - Use fresh or frozen coconut. If using dry coconut, soak grated dry coconut in water for ½ - 1 hour.
- Use fresh kale for the best texture and flavor; remove tough stems before chopping.
- Avoid overcooking—kale should remain bright green and slightly crisp.
- Add a pinch of chili flakes or sliced green chilies if you like extra heat.
- A squeeze of lime at the end enhances the flavor and adds freshness.
- Substitute kale with spinach, collard greens, or mustard greens if unavailable.
- Serve warm with rice, dal, or any Sri Lankan curry for a wholesome meal.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 40Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 2g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
