Spring is a time of new beginnings, a theme that art, literature, and cultures around the world celebrate. From religious rituals to parades and festivals, the arrival of spring brings communities together in joy. In Australia, we welcome the season with festivals like Canberra’s Floriade, Bowral’s Tulip Time, and Victoria’s Tesselaar Tulip and Cherry Hill Blossom festivals, celebrating the bounty of our local flora.
But it’s not just the flowers that come alive in spring. At your local green grocer or supermarket, you’ll find an abundance of leafy greens returning to season. This inspired us to create this month’s recipe—Silverbeet and Spinach Laing—a modern twist on the traditional Filipino dish that’s perfect for embracing spring’s freshness.
Silverbeet laing Credit: Anna Manlulo
Silverbeet Credit: Envato / Viki2win
Silverbeet and spinach laing
Ingredients
- 5 cloves garlic, finely chopped
- 1 ginger (approximately 2 thumb size pieces), finely chopped
- 1 tablespoon shrimp paste
- 1 400-ml coconut milk
- 1 bunch silverbeets (approximately 280-350 grams), roughly chopped (discard the white usually tough thick stems)
- 1 400-gram back baby spinach
- 5 pieces bird’s eye chillies (green or red)
- 1 teaspoon chilli sauce (optional)
- 2 tablespoons cooking oil (neutral oils like canola or sunflower oil)
Directions
- In a shallow pan, heat the oil then add the ginger and garlic and cook till soft.
- Add the shrimp paste and stir to coat the aromatics.
- Add the coconut milk, stir and bring to a boil.
- Add the silverbeet leaves and baby spinach.
- Bring the heat to medium, place the lid on and bring it to a low simmer for 15-20 minutes. The coconut sauce will be slightly reduced.
- Add the chillies on top and turn off the heat. Optional to serve with extra chilli sauce.
- Serve with grilled meats or serve by itself. Best eaten with rice.
