Kale laing

GBC Montoya Kale FILM 1080P 28 4 22

This kale laing recipe from Budgie Montoya is a riff on a classic Filipino vegetable dish. Traditionally made using taro leaves, it's creamy with coconut milk and fragrant with ginger and garlic. The dish is ready to eat warm from the pan but also reheats well.

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First published in 2022






Strip the kale leaves from their stalks and wash the leaves well. Discard the stalks 


In a large frying pan, heat the vegetable oil and cook the chilli, garlic and ginger over low heat for a few minutes, until fragrant


Add the white miso and cook out gently for 5 minutes, stirring to dissolve 


Add the coconut milk and bring to the boil


Add the kale in batches, allowing it to wilt into the pan before adding more. Allow to cook until the kale is soft and the sauce is creamy with no water remaining


Add a little of the soy sauce before tasting and adding more if necessary. Transfer to a dish to serve  

Since being blown away by a meal he enjoyed at The Fat Duck in 2009, Budgie Montoya has made it his mission to make people as happy as he felt that evening. Now, as one of the chefs at the forefront of London’s ever-evolving Filipino food scene, he’s doing exactly that.

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