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
any sturdy leafy green vegetable such as collard greens or kale, stems removed and roughly chopped
garlic cloves, peeled and minced
fermented shrimp paste (bagoong)
Thai chili peppers, minced
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.
Add greens to the pan and toss until wilted.
Stir fish sauce and coconut cream into the greens and cook for about 2 minutes.
Season with salt to taste.
Tag me on Instagram if you make this! @abbycooksdinner