you guys, i got a new vacuum! it’s no dyson, but it sure is a gem. if you’re a dog owner (especially a lab owner), i bet you can feel my excitement. our last vacuum lasted just a over a year before it went kaput. could you imagine having to replace a dyson that often? yikes.
anyway, that was probably the most excitement i got this week. that and maybe getting our produce bin! (wow, you can call me grandma camille from now on)
we got collard greens this week! i lovvvvvvvve greens. (check out more collard green recipes here and here.) in this dish, i take a traditional filipino dish called laing (lah-ing) and put my own spin on it. laing (or ginataang gabi) is a dish from the bicol province of the philippines. it’s traditionally prepared with taro leaves simmered in a spicy coconut based sauce. (think the filipino version of creamed spinach.) in my version i take collard greens and spinach, simmer them with coconut milk, coconut cream, serrano peppers and the secret ingredient: shrimp paste! the shrimp paste gives the dish saltiness and a nice umami finish. (but if you can’t find shrimp paste- check your asian grocer- you can also add mashed anchovies or coconut aminos instead.) at the very end, i stir in crispy chopped bacon. yum!
*make it vegetarian/vegan by leaving out the bacon and using coconut aminos instead of the shrimp paste.
this is perfect as a side dish, but it can certainly stand up on it’s own. serve it over rice and you’ve got yourself a nice little meal!
- 6 slices of cooked bacon, bacon chopped and 1 tbsp bacon fat reserved
- 1 serrano pepper, sliced
- 1 bunch collard greens, washed and hand torn
- 1 cup coconut milk
- 1 bunch spinach, washed and hand torn
- ¼ cup creamed coconut
- *1 tbsp shrimp paste (or mashed anchovies)
- chopped cilantro to garnish
- in a large pan, heat the bacon fat over medium heat
- add sliced serrano and cook for 1-2 minutes
- stir in the collard greens
- add the coconut milk (and shrimp paste if using)
- turn the heat down to low and simmer for 20 minutes
- once the collard greens have been cooked down, stir in the spinach and creamed coconut
- cook for another 2-3 minutes, just until the spinach has cooked down
- stir in chopped bacon and top with cilantro