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Prep time
5 minutes
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Cook time
5 minutes
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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
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Ingredients
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1 bunch
any sturdy leafy green vegetable such as collard greens or kale, stems removed and roughly chopped
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4 pieces
garlic cloves, peeled and minced
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1 tablespoon
fermented shrimp paste (bagoong)
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2 pieces
Thai chili peppers, minced
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1/2 cup
coconut cream
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1 teaspoon
fish sauce
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neutral oil
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Pinch
kosher salt
Directions
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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.
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Add greens to the pan and toss until wilted.
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Stir fish sauce and coconut cream into the greens and cook for about 2 minutes.
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Season with salt to taste.
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Tag me on Instagram if you make this! @abbycooksdinner
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