Laing with collards, kale, & chard

Lunch / Dinner

Laing with collards, kale, & chard

There’s no claim of authenticity here. Laing (or liang) is a Filipino stew of taro leaves and coconut milk, but in the States taro leaves are hard to come by. Instead, collards, kale, and other leathery greens fit the bill.

This Laing is a trifecta of nutrient-rich collard greens, Tuscan kale, and Swiss chard. Collards and its cousin kale are related to cabbage. Chard is related to beets (beet greens would work in this recipe, too). Collards peak season is January through April. Tuscan kale (or cavolo nero) has long, slightly wrinkled (not curly), very dark green leaves. Chard can be prepared like spinach.


4 servings (6 cups

Total Time

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Cook pork belly in oil in a cold Dutch oven or pot over medium heat until browned, 710 minutes. Add onions, chard stems, garlic, and ginger; cook until onions soften, about 3 minutes. Add shrimp paste; cook until browned, 2 minutes.

Stir in chard leaves, collard greens, and kale; cook until wilted, 57 minutes, stirring often.

Deglaze Dutch oven with coconut milk, scraping up any brown bits.

Add dried chiles. Increase heat to high; bring stew to a boil. Reduce heat to medium-low; simmer stew until thickened, 810 minutes.

Stir in shrimp; cook until pink and opaque, about 3 minutes. Stir in vinegar; season with salt and pepper. Top servings with Fresno slices.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 519

% Daily Value*

Total Fat 42g 64%

Saturated Fat 14g 70%

Cholesterol 148mg 49%

Sodium 636mg 26%

Carbs 10g 3%

Protein 20g

*Percent Daily Values are based on a 2,000 calorie diet.

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