Kale Laing

Cooked laing kale leaves.

Chopped kale.

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Simmering garlic,onions,coconut milk and ginger. 

Curly leaf kale.

Taro leaves, fresh or dried, are hard to find in my local Asian stores so I am replacing it with hearty, peppery flavor kale leaves. Add a mild fresh jalapeno pepper for heat, simmering the dish for an hour in a very low heat with a lid on. Resulting to a delicious  dish that is high in fiber and low in saturated fat. Kale leaves are high in calcium,lutein,vitamins C and a potent anti-cancer properties.Next time it will be baby spinach laing!



1- 13 oz  unsweetened coconut milk
2- bunches of kale leaves(remove stems,washed, and chopped )
2-cloves of garlic,chopped
1- small onions,chopped
1-thumb size ginger sliced thinly
2T.bagoong
a handful of shrimps
flaked boneless smoked tinapa
1-sliced jalapeno pepper
fish sauce to taste

Pour coconut milk in  heavy bottom soup pot,be sure to scrape the cream,add onions,garlic, and ginger simmer in a low heat for 5 minutes. Add chopped kale,bagoong,pepper,flaked tinapa.Do not add any water!Kale leaves give off a lot of water.Cover and cook for 45 minutes in a very low heat.Stir.When kale are tender, add shrimps.Turn off the stove.Serve with rice and fried fish.
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