C is for Collards and Coconut

Eat those leafy veggies!

Collards aren't a typical Filipino ingredient, and are better known as a deep part of African diasporic cuisines. I fell in love with them at first bite. And I was reminded of that other emerald heaven known as laing (LAH-ing), made from taro, or gabi, leaves stewed until tender with coconut milk. Borrowing from this venerable and nutritious green cousin I tried my hand with a localized laing dish, with coconut milk, coconut oil, shallots, ginger, and garlic. A similar texture to the shredded taro leaves was made by cutting the leaves into a chiffonade. Chiffon-what you say? Here's a quick how-to.