Kale, known as dahon ng kale in Tagalog, is a leafy green vegetable that has become a staple in Filipino kitchens for its hearty texture and mild, earthy flavor. While traditional Filipino cuisine often uses pechay, kangkong, or malunggay, kale adapts beautifully to local cooking methods like ginisá (sautéed) and nilaga (boiled stew). This article explains what kale is called in Tagalog, how to prepare it, and provides a simple, delicious recipe for Ginisang Kale that you can easily make at home.
Ingredients
- 1 bunch kale (about 8 oz / 225 g), stems removed and leaves chopped
- 2 tablespoons (30 ml) cooking oil (canola or coconut)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1/2 cup (120 ml) water or chicken broth
- 1 tablespoon (15 ml) fish sauce (patis) or soy sauce
- Salt and pepper to taste
Instructions
- Prepare the kale: wash the leaves thoroughly under cold running water to remove any grit. Strip the leaves from the tough central stems and chop them into bite-sized pieces. Set aside.
- Heat the oil in a large skillet or wok over medium heat. Sauté the garlic and onion until fragrant and translucent, about 2–3 minutes.
- Add the chopped tomato and cook for another 2 minutes, mashing it slightly with a spoon to release its juices.
- Add the kale leaves and toss to coat with the aromatics. Pour in the water or broth, cover, and let it steam for 5–7 minutes, stirring once halfway, until the kale is wilted but still vibrant green.
- Season with fish sauce (or soy sauce) and salt and pepper to taste. Cook for another 1–2 minutes to let the flavors meld.
- Serve hot as a side dish or over steamed rice.
Tips
- Substitute: If you can’t find kale, use Swiss chard or collard greens; they have a similar sturdy texture and will hold up well to sautéing.
- Storage: Fresh kale keeps in the refrigerator for up to 5 days. Wrap it in a damp paper towel and place it in a plastic bag to maintain crispness.
- Common mistake: Overcooking kale makes it mushy and bitter. Cook just until wilted and tender, about 5–7 minutes, to preserve its texture and mild flavor.
- Prep shortcut: To remove stems quickly, fold a leaf in half lengthwise and slice along the stem with a knife.
Serving Suggestions
Serve Ginisang Kale as a vegetable side dish alongside grilled fish, chicken adobo, or pork sinigang. It also makes a great filling for a hearty rice bowl topped with a fried egg. For a lighter meal, enjoy it on its own with a squeeze of calamansi or lemon.
Variations
- With protein: Add sliced pork belly, shrimp, or tofu to the sauté for a complete one-pan meal.
- Spicy kick: Stir in a chopped siling haba or a pinch of chili flakes for heat.
- Creamy version: Stir in 1/2 cup (120 ml) coconut milk at the end for a richer, Filipino-inspired curry-like dish.
- Soup style: Add more broth (4 cups / 1 L) and simmer for 10 minutes to make a simple vegetable soup.
Storage and Reheating
Store leftover Ginisang Kale in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth until warmed through, about 3–4 minutes. You can also microwave it in 30-second bursts, stirring in between. Avoid freezing, as the texture will become mushy when thawed.
Frequently Asked Questions
What is kale called in Tagalog?
Kale is commonly referred to as dahon ng kale (kale leaves) or simply kale in the Philippines. There is no native Tagalog name, as kale was introduced to the country relatively recently.
Can I eat kale raw in the Philippines?
Yes, raw kale can be used in salads, but it’s tough and fibrous. Massage the leaves with a little oil or lemon juice for 2–3 minutes to soften them before eating.
Is kale the same as pechay?
No, pechay (bok choy) is a different vegetable with a milder, more delicate flavor and a softer texture. Kale is heartier and slightly bitter, so it holds up better in stews and stir-fries.
Do I need to remove the stems?
Yes, the central stems of kale are tough and woody. Remove them before cooking for a better texture. The stems can be saved for making broth if you wish.
How do I reduce kale’s bitterness?
Blanch the leaves in boiling salted water for 1–2 minutes, then shock them in ice water before sautéing. This mellows the bitterness without making the leaves mushy.
Can I use frozen kale?
Yes, frozen kale works well in soups and stews. Thaw and squeeze out excess water before sautéing to avoid a watery dish.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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