STIR FRIED COLLARD WITH CINNAMON

A classic Sri Lanka Collard Stir Fry made with Ceylon Cinnamon powder and grated coconut. Called " Mallung " this is a must have vegetable dish for everyday. Often spiced up with green chilli and dried Maldive Fish or tiny dried Shrimp for extra taste.

We have taken out the usual green Chilli's and Curry powder and or Cumin powder. Instead added Ceylon Cinnamon powder. Now you have a delectable dish without the smell of Cumin powder which can be a bit over powering.

Ceylon Cinnamon powder is fragrant and works well with this dish. In case you are wondering if making a stir fry is a bad idea, relax. This dish uses a tablespoon of Coconut Oil which is healthy in moderation. That will free you of any guilt. In any case the goodness of a dark leafy green like Collard Greens will more than compensate.

This dish works great with Rice and a Beef Stew or perhaps coconut based curry. Alternatively you can add a small bit of rice and do a stir fry. No need to add extra oil. Just add just a little rice to this, drop in some precooked meat and you have a lovely meal. More green, less rice and some protein is the idea.,

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Prep Time : 10 Minutes
Cook Times : 12 minutes
Serves – 2 people

INGREDIENTS

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• Bunch Collards (About 10 oz.) with stems removed
• Onion Chopped (Or Half a large onion)
• Tablespoon grated Coconut
• 1/2 Teaspoon Black Mustard Seeds
• ½-1 Teaspoon Ceylon Cinnamon powder
• 1/8-1/4 Teaspoon Turmeric Powder
• 1/8 -1/4 Teaspoon Salt
• 1 Tablespoon Coconut Oil
• 1 Tablespoon Lemon Juice
• (Optional Dried very small shrimp or Maldive Fish)
  

DIRECTIONS

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1. Remove the stems or the middle ribs of the Collard. Bunch the leaves really tight and finely chop with a sharp knife. The idea is to chop it really fine, because that makes it really smooth and not stringy when cooked. So do a good job here. This is important.
   
   
2. Heat a large deep non stick pan on medium heat and add the coconut oil. About 3 minutes if you use a Ceramic Pan. Use a dish with high sides because the collard leaves take up space until cooked. When cooked they become a quarter of the size.
   
   
3. Add Black Mustard seeds and fry them until, them pop. About 2 minutes at most. Black mustard seeds giove this dish a great taste and aroma.
   
   
4. Add the onions, the Ceylon Cinnamon powder, Turmeric and fry them for 2 minutes.
   
   
5. Add the finely chopped Collard green and the salt and fry it for 4 minutes stirring every minute or so.
   
   
6. Add the grated coconut and fry for about 1 minute.
   
   
7. Squeeze a teaspoon of Lemon over the stir fry when done.
   
   
8. Serve with Rice and a meat dish like a stew or a curry.
   
   Alternatively you can add some precooked meat or fish and a small bit of rice and make a vegetable stir fry. Use the same pan. No need to add extra oil. Add water if the rice is a bit old.
   

WHY CEYLON CINNAMON

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Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It's not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.