Kale Sambol

(20 minutes, serves 8.)

I had never been a big kale fan, but my friend, Roshani, completely converted me with her Aunty Indranee’s use of kale in this traditional sambol. In Sri Lanka, this would have been made with a native green, gotu kola, but kale is an excellent substitute (you can also try any other leafy greens, like beet greens, mustard greens, or rainbow chard).

For this preparation, kale is chopped small and tenderized with lime juice. When mixed with the coconut, tomatoes, sugar, and salt, the result is a tasty and addictive sambol that has become an essential component to many of our meals.

1 bunch kale, leaves stripped off (stems discarded)
1 medium onion, minced
1 cup shredded unsweetened coconut
1-2 cups cherry tomatoes, chopped
Juice of 2 small limes (about 2-3 TBL)
1-2 TBL sugar
1 tsp fine salt

1. Pulse kale in food processor until completely shredded into small bits.

2. Add onion, coconut, tomato, lime juice, sugar, salt. Mix thoroughly.

Can be served immediately, but best if allowed to sit and blend for an hour or so. Will keep in fridge for a good week—refresh with a little extra lime juice as needed.


(NOTE: We just made a half batch of the recipe tonight, because it’s just us eating it over the next few days. I’ll probably make it again fresh before the staff meeting on Tuesday.)

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