Ecomely

Language

Sautéed greens (mukunuwenna mallung): recipe illustration
Salads & starters

Sautéed greens (mukunuwenna mallung)

Mukunuwenna leaves, a green with a slightly mucilaginous texture, sautéed with grated coconut, onion and garlic. It is a traditional vegetable rich in iron, eaten every day with rice.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Instructions

  1. Wash the leaves carefully, remove the toughest stems and chop roughly.
  2. In a pan, heat a drizzle of oil and pop the mustard seeds.
  3. Add the sliced onion, crushed garlic and chillies, then fry for 3 minutes.
  4. Stir in the leaves, salt and pepper, then cover and cook for 4 to 5 minutes until they have wilted.
  5. Add the grated coconut, mix and sauté 2 minutes uncovered.
  6. Serve hot with rice.

Variations and tips

Spinach version. If you can't find mukunuwenna, use fresh spinach and reduce the cooking time to 3 minutes.

More ideas

Ambarella sambol (ambarella sambol)15 min · 4 serv. · budget-friendlyBeetroot mallung30 min · 4 serv.Straw mushroom curry in coconut milk30 min · 4 serv. · budget-friendlyCurry de concombre (Cucumber curry)35 min · 4 serv. · budget-friendlyAmbarella curry (Otaheite apple curry)40 min · 4 serv. · budget-friendlyPlantain banana curry (ala kesel)45 min · 4 serv. · budget-friendlyBeetroot curry with coconut milk (beetroot kiri)45 min · 4 serv. · budget-friendlySri Lankan mushroom curry40 min · 4 serv. · budget-friendly

Original Ecomely recipe.