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Title: Laing (Kale Greens In Coconut Milk)
Categories: Filipino, Vegetables
Yield: 4 Servings

2 tb Oil
1 Onion; diced
4 cl Garlic; minced
1 Fresh ginger piece (1");
-peeled and minced
1 Thai chili peppers; up to 2;
-split in half lengthwise
-with stems intact
1 tb Fermented shrimp paste
1 lb Kale (500 g); washed,
-center ribs and stems
-removed, leaves roughly
-chopped
1/2 c Shrimp stock or water (125
-ml)
1 1/2 c Coconut milk (375 ml)
Salt; to taste
Freshly ground black pepper;
-to taste

Preparation time: 15 minutes
Cooking time: 25 minutes

Heat a large wok or saute pan over high heat until a drop of water
sizzles and evaporates on contact. Swirl the oil into the pan, and
then add the onion and stir-fry until the pieces wilt and begin to
lightly brown, 2-3 minutes.

Add the garlic, ginger, chili peppers, and shrimp paste to the pan
and cook until fragrant, about 1 minute.

Toss the kale into the pan, and then cook and stir until the kale
cooks down and wilts, 1-2 minutes.

Pour the shrimp stock and coconut milk into the pan and stir to
combine. Bring to a boil and then reduce heat to low and simmer,
uncovered, until the kale is tender, 10-15 minutes. Season to taste
with salt and black pepper. Serve with steamed white rice.

Notes:
* You can substitute shrimp paste for 1 tb fish sauce when
adding the coconut milk and water.
* Conventionally made with fresh or dried taro leaves.

Recipe by The Adobo Road Cookbook by Marvin Gapulto, 2013

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