Kale laing
- Side
- 4
- 20 minutes
This kale laing recipe from Budgie Montoya is a riff on a classic Filipino vegetable dish. Traditionally made using taro leaves, it's creamy with coconut milk and fragrant with ginger and garlic. The dish is ready to eat warm from the pan but also reheats well.
Ingredients
Metric
Imperial
- 750g of kale
- 2 red chillies
- 6 garlic cloves, finely chopped
- 25g of fresh ginger, finely chopped
- 50g of white miso
- 500ml of coconut milk
- 1 tbsp of soy sauce
- 2 tbsp of vegetable oil
Method
Strip the kale leaves from their stalks and wash the leaves well. Discard the stalks
- 750g of kale
In a large frying pan, heat the vegetable oil and cook the chilli, garlic and ginger over low heat for a few minutes, until fragrant
- 6 garlic cloves, finely chopped
- 25g of fresh ginger, finely chopped
Add the white miso and cook out gently for 5 minutes, stirring to dissolve
- 50g of white miso
Add the coconut milk and bring to the boil
- 500ml of coconut milk
Add the kale in batches, allowing it to wilt into the pan before adding more. Allow to cook until the kale is soft and the sauce is creamy with no water remaining
- 750g of kale
Add a little of the soy sauce before tasting and adding more if necessary. Transfer to a dish to serve
- 1 tbsp of soy sauce
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