Winter Greens Laing (Filipino LAH-ing)
recipe by Melissa Miranda at bon appetit
Ingredients:
- ¼ cup vegetable oil
- 10 garlic cloves, smashed, coarsely chopped
- 1 half-inch piece peeled ginger, thinly sliced
- 1 large onion, thinly sliced
- salt
- Freshly ground black pepper (optional)
- 2 Tbsp. sautéed shrimp paste*
- 1 bunch collard greens, ribs and stems removed, leaves chopped
- 1 bunch rainbow Swiss chard, trimmed, ribs and stems removed and chopped, leaves torn
- 1 bunch Tuscan kale, ribs and stems removed, leaves chopped
- 1 13.5-oz. can unsweetened coconut milk
- 5–8 red Thai chiles, thinly sliced, plus more for serving if desired
- 2 Tbsp. unseasoned rice vinegar
Directions:
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Add garlic and ginger; cook, stirring, until golden, about 1 minute. Add onion, season with salt and pepper, and cook, stirring often, until onion is translucent, about 3 minutes. Add shrimp paste; cook, stirring, until slightly darkened, about 2 minutes.
- Add collard greens and Swiss chard ribs and stems to pot and cook, stirring, until wilted and beginning to soften, about 3 minutes. Add kale and Swiss chard leaves; cook, stirring, until wilted, about 3 minutes. Continue to cook until all greens are tender, about 4 minutes more. Add coconut milk and 5–8 chiles, depending on how spicy your chiles are and your heat preference. Increase heat to high; bring to a boil. Reduce heat and simmer until laing is thickened and flavors have come together, 8–10 minutes. Stir in vinegar; season with salt and pepper if needed.
- Serve laing topped with more sliced chiles if desired. Makes 4 servings.
*Cook’s Note: Substitutes for shrimp paste include fish sauce or anchovy paste; or if you want to keep it vegan, tamari or dark miso.
