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Filipino Collard Green Laing Recipe Photo

Filipino Collard Green Laing

A Filipino-influenced recipe from Chef Vicky V – The Queen of Yum (@thequeenofyum) and Isabel Protomartir (@isabelissimaa).

Ingredients

  • 1 Can Glory Collard Greens (drained)
  • 3 Cloves Grated Garlic
  • 1 Large Nob of Thinly Sliced Ginger
  • 1Tablespoon Shrimp Paste (Filipino)
  • 1 Can Coconut Milk
  • 3 - 4 Thai Chilis
  • 1 Onion Thinly Sliced
  • 1Tablespoon Rice Vinegar
  • Salt & Black Pepper to Taste
  • Steamed Rice
  • Oil To Sautee

Directions

  1. Heat oil in a large Dutch Oven or other heavy pot over medium-high heat.
  2. Add garlic and ginger; cook, stirring, until golden brown, about 1 minute.
  3. Add onion, season with salt and pepper, and cook, stirring often, until onion is translucent, about 3 minutes.
  4. Add shrimp paste; cook, stirring, until slightly darkened, about 2 minutes.
  5. Add drained Glory collard greens to pot and cook, stirring continuously, for about 4 minutes.
  6. Add coconut milk and 2-3 chiles, depending on how spicy your chiles are and your heat preference. The last chili can be used to garnish.
  7. Increase heat to high; bring to a boil.
  8. Reduce heat and simmer until Laing is thickened and flavors have come together, 8 –10 minutes.
  9. Stir in vinegar; season with salt and pepper if needed.
  10. Serve Laing over rice. Top with more sliced chilis if desired.

Prep Time

10 minutes

Cook Time

25 Minutes

Servings

3-4

Made With

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Filipino Collard Green Laing Recipe Photo

Filipino Collard Green Laing

A Filipino-influenced recipe from Chef Vicky V – The Queen of Yum (@thequeenofyum) and Isabel Protomartir (@isabelissimaa).

Prep Time

10 minutes

Cook Time

25 Minutes

Servings

3-4

Ingredients

  • 1 Can Glory Collard Greens (drained)
  • 3 Cloves Grated Garlic
  • 1 Large Nob of Thinly Sliced Ginger
  • 1Tablespoon Shrimp Paste (Filipino)
  • 1 Can Coconut Milk
  • 3 - 4 Thai Chilis
  • 1 Onion Thinly Sliced
  • 1Tablespoon Rice Vinegar
  • Salt & Black Pepper to Taste
  • Steamed Rice
  • Oil To Sautee

Directions

  1. Heat oil in a large Dutch Oven or other heavy pot over medium-high heat.
  2. Add garlic and ginger; cook, stirring, until golden brown, about 1 minute.
  3. Add onion, season with salt and pepper, and cook, stirring often, until onion is translucent, about 3 minutes.
  4. Add shrimp paste; cook, stirring, until slightly darkened, about 2 minutes.
  5. Add drained Glory collard greens to pot and cook, stirring continuously, for about 4 minutes.
  6. Add coconut milk and 2-3 chiles, depending on how spicy your chiles are and your heat preference. The last chili can be used to garnish.
  7. Increase heat to high; bring to a boil.
  8. Reduce heat and simmer until Laing is thickened and flavors have come together, 8 –10 minutes.
  9. Stir in vinegar; season with salt and pepper if needed.
  10. Serve Laing over rice. Top with more sliced chilis if desired.

Share This Recipe

Facebook
Twitter
Pinterest
Email
Print

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