Filipino Collard Green Laing

Name: Filipino Collard Green Laing
Prep time: 10 min
Yield: 3-4
Ingredients: 1 Can Glory Foods Seasoned 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

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

Ingredients

1 Can Glory Foods Seasoned 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

Heat oil in a large Dutch Oven or other heavy pot over medium-high heat.
Add garlic and ginger; cook, stirring, until golden brown, 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 drained Collard Greens to pot and cook, stirring continuously, for about 4 minutes.
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.
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 over rice. Top with more sliced chilis if desired.

Prep Time

10 minutes

Cook Time

25 Minutes

Servings

3-4

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