Collard Green Mallung Recipe

Posted by Dinesh Perera on May 17, 2011 (0 Comments)

There is a cornucopia of fresh, delicious vegitable/salad dishes available for our consumption today because,  Sri Lankan cuisine presents a technique and an ingredient that makes the ordinary produce section presents new possibilities!

This special ingredient  is shredded coconut! It makes any and every leafy green veg come alive with aroma and taste.




Collard Green Mallung Recipe

Mallung or Mallum is a singhalese word that means “ mixture” or “mix up”. 


 8 oz.  Collard greens, finely shredded.

1small onion finely chopped

2 -3 fresh serrano peppers finely sliced (optional)

½  tsp Turmeric

¼ tsp ground Black Pepper

1 tsp salt or to taste

Juice of fresh lime

1 tsp maldive fish or dried prawn powder (optional), can be found in Asian stores or ask me where to find it at

½ cup grated coconut either fresh or frozen and this is THE key ingredient. It can be found in Asian stores or ask me to find it for you.

Wash the collards leaves thoroughly and bunch it together ( you may leave some of the stems intact). Take each bunch, roll it tightly, and cut crosswise into thin strips. Wash the strips and drain, leaving just enough moisture to cling to the leaves. A salad spinner is perfect for this.Place the shredded greens in a large pan or wok, add all the ingredients, except for the coconut and lime juice.

If the the leaves seem to be dry, add a srinkling of water, stir and cook over medium heat for about 5 mins. Add the coconut and lime juice and toss over low heat till the shredded coconut absorbes the liquid. This may be served hot or cold and is a wonderful and healthy accompaniment to rice or all by itself!


More Mallung recipes to follow...



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