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Main course · Filipino

Laing (Kale in Coconut Milk)

40 min Serves 4 ~253 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 300 g curly kale
  • 400 ml tinned coconut milk
  • 1 onion, sliced
  • 4 garlic cloves
  • 15 g fresh ginger, grated
  • 3 fresh red chillies

Nutrition (per serving)

Calories
253 kcal
Protein
6.1 g
Carbohydrate
10.8 g
of which sugars
5.4 g
Fat
19.8 g
of which saturates
16.6 g
Fibre
4.6 g
Salt
0.12 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Shred the kale finely, discarding any tough stalks.

  2. 2

    Fry the onion, garlic and ginger in a large pan for 4 minutes until soft and fragrant.

  3. 3

    Pour in the coconut milk, add the red chillies and bring to a simmer.

  4. 4

    Add the kale and simmer for 20-25 minutes, stirring occasionally, until the kale is tender and the coconut milk has thickened and reduced.

  5. 5

    Season with a little salt and serve with steamed rice.

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