Philippine Vinegar-Braised Greens (Kangkong Adobo)

Philippine Vinegar-Braised Greens (Kangkong Adobo)
Philippine Vinegar-Braised Greens (Kangkong Adobo)
"Filipinos love anything with adobo sauce, and kangkong is one of my favorite vegetables to eat." – Leah Cohen of Pig & Khao Get the recipe for Philippine Vinegar-Braised Greens (Kangkong Adobo) »Matt Taylor-Gross

"Filipinos love anything with adobo sauce, and kangkong is one of my favorite vegetables to eat." – Leah Cohen of Pig & Khao

Philippine Vinegar-Braised Greens (Kangkong Adobo)
Morning glory, or water spinach is popular in Filipino cooking, here it's braised with vinegar, soy sauce, and coconut milk in a traditional preparation.
Yield: serves 4-6
Time: 30 minutes

Ingredients

  • 1 cup soy sauce
  • 23 cup coconut milk
  • 13 cup coconut vinegar
  • 14 cup canola oil
  • 2 tbsp. sugar
  • 1 tsp. freshly ground black pepper
  • 3 bay leaves, finely ground
  • 5 cloves garlic (2 smashed, 3 thinly sliced)
  • 1 bunch morning glory or spinach, cut into 1-inch pieces

Instructions

  1. Combine soy sauce, coconut milk, vinegar, 1 tbsp. oil, sugar, pepper, bay leaf powder, smashed garlic, and 23 cup water in a small saucepan over high; boil, then reduce heat to a simmer and cook 20 minutes. Cool.
  2. Heat remaining oil in a wok over high; cook sliced garlic until golden, 1 minute. Add morning glory stems and cook 2 minutes. Add reserved sauce and morning glory leaves and cook until the leaves wilt, 1 minute more.