Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
1 lb.Green Leaves. (Collards, Cabbage, Spinach or Kale)
1 Onion (chopped fine)
1-2 ozs. Freshly grated Coconut. (Fresh grated frozen packets of Coconut are readily
available in most Asian Food Markets. Dessicated. Coconut is a good substitute, soaked in boiling water and drained of all excess water. Weigh it AFTER you soak and drain it.
1 TBS. Lime Juice
1/2 tspn. Turmeric Powder (Available in Asian Stores)
Wash and spin dry Leaves in Salad Spinner if you own one. You can also dry them on
paper towels. Roll them up tight, Chiffonade them and give them another very rough chop.
Chop Onion, split Green Chilies and place in a pot with half a teaspoon of Salt, 1/8 cup
water and the Coconut. Leave over high flame till all of it seems to have softened. Turn in chopped leaves and let them wilt in the vapor or steam produced in the pan. When the leaves appear cooked turn the heat off. Stir in the Lime juice and it's ready to enjoy. Please be careful not to over cook the leaves as they will lose their wonderful color.