Kale Laing (Vegan Filipino Laing with Coconut Milk)
A vegan take on Bicolano laing: kale simmered in coconut milk with garlic, ginger, onion, and chili, seasoned with hoisin or fermented black bean paste instead of shrimp paste.
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 onion sliced
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 4 cups kale chopped
- 2 cups coconut milk
- 2 tablespoon hoisin or fermented black bean paste shrimp paste substitute
- 1 to 2 red chilies sliced, optional
- salt to taste
- steamed rice for serving
Instructions
- Wash and chop the kale into bite-size pieces. Slice the onion and mince the garlic and ginger.
- Heat the oil in a medium pot over medium heat. Sauté the onion, garlic, and ginger for 3 to 4 minutes until soft and fragrant.
- Add the kale and stir until it begins to wilt, then mix in the hoisin or fermented black bean paste.
- Pour in the coconut milk and bring to a gentle boil, then lower the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the kale is very tender and the sauce is thick and creamy.
- Stir in the chilies, season with salt to taste, and serve over steamed rice.