Kale Brussel Sprouts Stir-Fry With Mustard Seeds & Coconut (South Indian Thoren)

1. 1

   In a wok or a fry pan, heat the oil to very hot. Add the the mustard seeds and let it sizzle for 5 seconds (stand back as they could splutter).

2. 2

   Add the turmeric to the hot oil and immediately add the chopped kale and brussel sprouts. Saute for a few minutes.

3. 3

   Add the salt and shredded coconut. Saute a few more minutes. I like the greens to be more on the crunchy side. Cook to desired doneness. Serve warm as a side or with grains.

* Per serving · 4 servings · Values may vary.

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