Kale Laing With Chili Crisp
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.
Servings: 4
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.