Introducing the Laing dish: a refreshing and healthy winter salad. Made with fresh greens and healthy proteins, this dish is perfect for any time of year. Winter greens are a great way to add some color and nutrients to your diet during the colder months. This recipe for laing, or Filipino spring rolls, is a delicious way to enjoy some of these greens.
Provided by: Smallrecipe.com
Yield: 4 servings
|¼ cup vegetable oil|
|10 garlic cloves, smashed, coarsely chopped|
|1 ½” piece peeled ginger, thinly sliced|
|1 large onion, thinly sliced|
|Johnny’s seasoning salt or kosher salt|
|Freshly ground black pepper (optional)|
|2 Tbsp. sautéed shrimp paste (preferably Barrio Fiesta ginisang bagoong)|
|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|
How to make laing:
- 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 seasoning salt (or kosher 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 seasoning salt (or kosher salt and pepper) if needed.
- Serve laing topped with more sliced chiles if desired.
Serving: 8g | Calories: 618kcal | Carbohydrates: 12g | Protein: 18g | Fat: 59g | Saturated Fat: 51g | Cholesterol: 108mg | Sodium: 323mg | Potassium: 801mg | Fiber: 2g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 12.3mg | Calcium: 94mg | Iron: 8.3mg.
Panlasang Pinoy Laing Recipe (Taro leaves recipe)
- 3.5 oz taro leaves dried
- 6 cups coconut milk
- 2 cups coconut cream
- 1/2 cup shrimp paste bagoong or balaw
- 1/2 lb. pork shoulder thinly sliced
- 5 to 7 pieces red chilies
- 1 piece onion sliced
- 1/2 cup sliced ginger
- 8 cloves garlic crushed
How to cook taro leaves:
- Combine the pork, garlic, ginger, onion, coconut milk, shrimp paste, ginger, salt, and black pepper in a pot.
- Bring the mixture to a boil, then reduce the heat and simmer, covered, for 15 to 20 minutes, until the pork is cooked through.
- Stir in the dried taro leaves, then continue to cook for another 10 minutes.
- Pour the coconut cream into the pot, add the red chilies, and stir. Cook for 10 to 12 minutes, until the curry is hot and bubbly.
- Serve hot with rice, naan bread, or other flatbreads.
Serving size 8g | Calories 618kcal | Carbohydrates 12g | Protein 18g | Fat 59g | Saturated Fat 51g | Cholesterol 108mg | Sodium 323mg | Potassium 801mg | Fiber 2g | Sugar 1g | Vitamin A 600IU | Vitamin C 12.3mg | Calcium 94mg | Iron 8.3mg.
The recipe for Taro leaves is a simple and easy way to add a nutritious and delicious meal to your diet. The leaves can be cooked in a variety of ways, making them perfect for a variety of meals.