Mallung, or mallum, is a traditional dish of Sri Lanka. The mix of greens and coconut is cooked in a dry skillet without any oil, so the fat comes from the coconut. I strongly recommended using fresh or frozen coconut for this recipe rather than dried coconut because the flavor and texture of fresh coconut is so much better. Any leaf green can be used: Kale, swiss chard, cabbage, beetroot or radish leaves. Although greens are the most common mallung ingredients, many other types of vegetables also can be used, like cauliflower, root vegetables, carrots, beans, unripe papaya, tender jackfruit, bread fruit. All make a wonderful mallung. Once you have mastered the art of creating mallung, creative cooks can get adventurous. The texture of mallung makes it an ideal filling for wraps. It’s delicious inside pastry or sandwiched in bread, or even in pie recipes. The art of mallung is full of exciting possibilities and can make any meal more enjoyable.