Name: Winter Greens Laing
Yield: 4 servings
Ingredients: ¼ cup vegetable oil; 10 garlic cloves, smashed, coarsely chopped; 1 ½" piece peeled ginger, thinly sliced; 1 large onion, thinly sliced; Johnny’s seasoning salt or kosher salt; Freshly ground black pepper (optional); 2 Tbsp. sautéed shrimp paste (preferably Barrio Fiesta ginisang bagoong); 1 bunch collard greens, ribs and stems removed, leaves chopped; 1 bunch rainbow Swiss chard, trimmed, ribs and stems removed and chopped, leaves torn; 1 bunch Tuscan kale, ribs and stems removed, leaves chopped; 1 13.5-oz. can unsweetened coconut milk; 5–8 red Thai chiles, thinly sliced, plus more for serving if desired; 2 Tbsp. unseasoned rice vinegar

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Photograph by Chona Kasinger, prop styling by Callie Meyer

Use whatever sturdy greens you have on hand to create this simple but satisfying side that pairs well with this Oven-Roasted Chicken Adobo and Garlic Fried Rice from Melissa Miranda, the chef-owner of Seattle’s Musang, a Filipinx community space and restaurant.

Recipe notes

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