Vegan Kale and Bok Choy

Traditionally it is called "Gotu Kola Sambol" made with medicinal greens Centella Asiatica, but you can add any shredded greens of your choice as long as they don't get too soggy and wilted.

Prep Time 20 mins

Cook Time 2 mins

Total Time 22 mins

Cuisine: Sri Lankan

Courses: Salads, Sides

Difficulty: Beginner

Yields: 2

Calories: 146

INGREDIENTS

50 g Kale (~ 4-5 Kale leaves)
100 g Bok Choy (~ 1 Bok choy, Note1)
5 Shallots (grape size)
2 Green chilies
2 clove Garlic
1/2 tsp Turmeric Powder
1/2 tsp Salt (or to taste)
1 tbsp Lime Juice
1/2 cup Shredded Coconut (Note 2)

INSTRUCTIONS

1
1. Finely chop the Kale, Bok Choy, green chilies, and garlic.
2. Thinly slice the shallots.
3. Grate the coconut.
4. Add all the ingredients except lime juice to a pan and mix thoroughly.
5. Set the pan over medium heat to lightly cook the greens for 2 minutes. (You do not want to overcook or wilt the greens too much.)
6. Turn off the heat, add lime juice and mix well.
7. Serve immediately as a warm salad or with steamed rice.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 146kcal

% Daily Value *
Total Fat 8.5g14%
Saturated Fat 7.1g36%
Sodium 619mg26%
Potassium 242mg7%
Total Carbohydrate 15g5%
Dietary Fiber 5.1g21%
Sugars 6g
Protein 2.7g6%

Vitamin A 9 IU
Vitamin C 89 mg
Calcium 10 mg
Iron 8 mg
Vitamin B6 12 mg
Manganese 23 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes and Tips

You can use just Kale or any leafy greens that won't get soggy.
I would highly recommend using freshly grated coconut over frozen coconut.
You can also add black pepper powder and crushed red pepper flakes for added heat.

Keywords: Vegan, Gluten Free, Vegetarian