Kale and Tuna Laing

Ingredients for Kale and Tuna Laing

• 2 cups coconut milk
• 2 cups coconut cream
• 12 oz canned tuna in water
• 5–8 dried red chilies
• 3 cups dried chopped kale leaves
• 1/4 cup ginger, sliced
• 1 tsp minced garlic
• 1/4 cup spicy shrimp paste (bagoong)

How to cook Kale and Tuna Laing

1. 1.Combine coconut milk, tuna with its liquid, chilies, garlic, and ginger in a pot. Bring to a boil.
2. 2.Cover and cook over medium heat for 10 minutes. Add dried kale without stirring, cover, and cook 15 minutes over low-medium heat.
3. 3.Uncover and stir so kale absorbs the coconut milk. Cover and cook 15 minutes more, adding coconut milk if needed.
4. 4.Stir in coconut cream and bagoong. Cover and cook over low-medium heat for 45–60 minutes, adding coconut milk or water if necessary.
5. 5.Serve with rice once kale is tender and the sauce is rich.