5 Ingredients or Fewer

Laing (Sautéed Greens with Coconut)

May 18, 2021
0 Ratings
Photo by abbycooksdinner
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 2
Author Notes

Laing is a creamy, sweet and spicy Filipinx dish that is typically made with taro leaves, but I've found that taro leaves are hard to come by where I live. Here I replace the taro leaves with a sturdy leafy green vegetable like kale or collard greens. I wouldn’t recommend using spinach for this recipe since it will be too soft when wilted and won’t hold up well to the coconut cream. This is a quick and delicious weeknight side that comes together in less than 10 minutes. —Abby Ricarte

What You'll Need
  • 1 bunch any sturdy leafy green vegetable such as collard greens or kale, stems removed and roughly chopped
  • 4 pieces garlic cloves, peeled and minced
  • 1 tablespoon fermented shrimp paste (bagoong)
  • 2 pieces Thai chili peppers, minced
  • 1/2 cup coconut cream
  • 1 teaspoon fish sauce
  • neutral oil
  • Pinch kosher salt
  1. In a wok or deep pan on medium high, heat oil and sauté chili peppers, garlic, and shrimp paste until garlic is translucent, about 2 minutes.
  2. Add greens to the pan and toss until wilted.
  3. Stir fish sauce and coconut cream into the greens and cook for about 2 minutes.
  4. Season with salt to taste.
  5. Tag me on Instagram if you make this! @abbycooksdinner

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