Filipino Laing Coconut Taro Leaves

Ingredients

• 8 cups dried or fresh taro leaves, or 10 cups spinach
• 2 cans coconut milk
• 2 tbsp miso
• 1 large onion, sliced
• 6 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 4 to 6 Thai chilies, whole
• 1 1/2 cups cooked rice, for serving
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Put the onion, garlic, ginger, and one can of coconut milk in a wide pot and bring to a gentle simmer. Cook for 10 minutes, until the aromatics soften.
2. Stir in the miso and the whole chilies and simmer for 5 minutes more.
3. Lay the taro leaves or spinach over the surface and pour the second can of coconut milk over them. Do not stir.
4. This is the one rule of laing: do not stir until the leaves are fully cooked. Stirring taro leaves before they are tender releases compounds that make the whole pot itchy on the throat.
5. Simmer uncovered over low heat for 30 to 40 minutes for taro leaves, or 15 minutes for spinach, until the leaves have collapsed and darkened.
6. Only now stir gently to combine everything, and continue simmering for 10 to 15 minutes.
7. Cook until the coconut milk has reduced and the oil separates and glosses the surface. That separated oil is the sign a laing is properly done.
8. Taste and season carefully, since the miso is very salty, then serve over rice with lime wedges.

Allergen note: Contains soy and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.