Super quick Kale Laing made with sautéed kale and served with a coconut sauce flavored with garlic, ginger and fish sauce. For a bit of crunch a drizzle of Chili Crisp is added at the end.
As you may have gathered this is not an authentic recipe for Laing from Bicol. Traditionally it is cooked with dried taro leaves that have been stewing in a coconut sauce flavored with ginger, garlic, chili and bagoong. Some also add a bit of lemongrass.
This recipe is truly Californian as we replace the taro leaves with kale that has just been lightly sautéed to keep green color. The coconut is cooked separately and used as dressing to coat the kale. The Bagoong has been replaced with fish sauce as Bagoong from the Philippines is currently band from import due to concerns with botulinum toxins.
To make the Kale Laing more kid friendly the chili is taken out of the sauce and replaced with chili crunch to add as you wish.
Ingredients
This is what you will need to make Californian style Kale Laing.
Kale - Use one whole bunch of green curly kale and remove the leaves from the steam and slice the leaves into thin ribbons. That just makes them easier to eat.
Onion - Dice a quarter of a red onion.
Coconut Cream - You will use a whole 13.5oz can of coconut cream.
Ginger - I like to grate ginger so that you don't get surprised by a big chunk while eating. Cut an inch of ginger and grate it with a microplane or grater.
Garlic - Use between 6-8 cloves of garlic that has been diced small.
Fish Sauce - Normally bagoong is used, but if you live in the US it's very hard to find now. So we replace it with fish sauce and you are going to add it to your taste. However if you do have bagoong, please use that instead.
Chili Crisp - My daughter isn't into spicy food yet, so I always leave the chili on the side. This time we are going to use chili crisp to add some heat. I found a Filipino brand from my local grocery store, but feel free to use your favorite.
How To Make Kale Laing
Here are the step by step instructions on how to make Kale Laing.
In a sauce pan add the 13.5oz can of coconut cream along with the ginger and garlic. Mix well.
Bring up to a boil and then leave to simmer for 20 minutes until it has reduced by half.
Take the coconut mixture off the heat.
Then add in the fish sauce starting with 1 teaspoon. Add more if you want the sauce more salty. Transfer to a serving bowl.
To prepare the kale heat up 1 tablespoon of vegetable oil in a large skillet.
Once the oil is hot add in the diced onion. Turn the heat down to medium and stir fry the onions for one minute until they become fragrant.
Add in the kale a little at a time, wilting a bit before adding more.
Once all the kale is in the pan, add an additional 1 tablespoon of vegetable oil and cook for 4 minutes. Turn of the heat and lightly season with salt and pepper.
How To Serve Kale Laing
Place the cooked kale on a serving platter and drizzle the coconut sauce all over the top. Serve the remaining sauce on the side incase your guests would like more.
Top with some chili crunch and now you are ready to eat the Kale Laing!
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Equipment
- Sauce Pan
- Sautee Pan
Ingredients
- 13.5 oz Can Coconut Cream
- ¼ Small Red Onion Diced small.
- 1 inch Ginger that has been grated
- 1 Teaspoon Fish Sauce Add more if you need it more salty.
- 1 Bunch Kale Stem taken off and sliced in to ribbons.
- 6 Cloves Garlic Diced small.
- Salt and Pepper
- ¼ Cup Chili Crisp to serve on the side
Instructions
- In a sauce pan add the 13.5oz can of coconut cream along with the ginger and garlic. Mix well.
- Bring up to a boil and then leave to simmer for 20 minutes until it has reduced by half.
- Take the coconut mixture off the heat. Then add in the fish sauce starting with 1 teaspoon. Add more if you want the sauce more salty. Transfer to a serving bowl.
- To prepare the kale heat up 1 tablespoon of vegetable oil in a large skillet.
- Once the oil is hot add in the diced onion. Turn the heat down to medium and stir fry the onions for one minute until they become fragrant.
- Add in the kale a little at a time, wilting a bit before adding more.
- Once all the kale is in the pan, add an additional 1 tablespoon of vegetable oil and cook for 4 minutes. Turn of the heat and lightly season with salt and pepper to your taste.
- Place the cooked kale on a serving platter and drizzle the coconut sauce all over the top. Serve extra coconut sauce and chili crisp on the side.
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