Kale Laing (Filipino-ish)
Let’s talk about kale (I can sense some eyeballs rolling! Ha ha)! I feel you and that is exactly how i used to react with the rise of kale popularity 10+ years ago, around the time when Bon Appétit declared 2012 was the Year of Kale. Everyone who was trying to be all healthy/want to be healthy/pretend to be one would say “kale here, kale there!”.
After that, I wanted to “test the waters” as I’ve had friends who would bring kale salad to our get togethers (true story - we also had a ladies book club called KTG, Kitchen Table Group, that’s a story for some other time over drinks!). Slowly but surely, that is when I started to enjoy this prehistoric looking green (no wonder one is called dinosaur kale!).
I bought The Adobo Road Cookbook back in 2018 and was intrigued by the kale laing (lah-ing) recipe so i made it for the first time. I was impressed to how easy and how delicious it was, even tasting close to the authentic dish. After a few tweaks and simplifying the ingredients, i believe i’ve nailed it down as it is always delicious every time i make it.
Laing is a popular dish that originated from the Southern part of the Philippines. It’s made out of shredded taro leaves with pork or shrimp cooked in coconut milk, adding chili for a kick!
Ingredients
2 tablespoons coconut oil
1 shallot diced
3 cloves garlic minced (or use my garlic paste shortcut - 1 teaspoon)
1 small ginger minced (OR use my ginger paste shortcut - 1 teaspoon)
crushed red pepper flakes (adjust according to your spice tolerance)
1 cup coconut milk
1/2 cup chicken broth (i use store bought), or H20 if you want it vegetarian
Lacinato kale (bundle) - washed, dried, center removed and roughly chopped
Salt to taste or if you prefer fish sauce (1/2 teaspoon)
Directions
Heat your pan, add coconut oil.
Add the shallot, garlic, ginger, crushed red peppers and (optional meat: bacon bits/pancetta ). Sautee all together for 2 minutes.
Toss the kale leaves.
Once they start to wilt, add coconut milk and chicken broth (or water). Cook over medium heat for 5 minutes.
Simmer (~20 minutes or more depends on how soft you want your kale to be), let the sauce reduce. Season to taste, add ground pepper and salt (or fish sauce if you prefer) . Taste test!
Enjoy! Best served with steamed white rice! Note: You can cook the leaves with meat or shrimps like how the traditional laing is OR add them as toppings!
Took this pic right before lockdown (Whole Foods Playa Vista). When everyone’s stocking up on toilet paper and other essentials - seems like we had never ending supply of kale =)
