Ginisang Kangkong

Ginisang Kangkong is a simple Filipino sautéed water spinach dish cooked with garlic, onion, and tomato. This vegan version uses salt instead of fish sauce or oyster sauce, keeping it light, quick, and affordable.

Estimated cost: ₱50–₱60

Total 15 min · Serves 1

Nutrition per serving: 138 kcal · 6 g protein · 15 g carbs · 6 g fat

Ingredients

• 200g kangkong
• 1/2 cup tomato
• 1/4 cup onion
• 1 tsp cooking oil
• 2 cloves garlic, minced
• 1/4 tsp, or to taste salt
• 1/8 tsp ground black pepper
• 2 tbsp water

Steps

1. Wash the kangkong thoroughly in a bowl of clean water, lifting the leaves and stems out to leave any grit behind. Drain well and cut into 2-inch pieces, separating the firmer stems from the leafy tops.
2. Heat a small pan or kawali over medium heat for about 1 minute. Add the cooking oil and swirl to coat the surface.
3. Add the garlic and sauté for 30 seconds, stirring constantly, until fragrant but not browned.
4. Add the sliced onion and cook for 1 to 2 minutes, until softened and slightly translucent.
5. Add the chopped tomato and cook for 2 minutes, pressing lightly with the spatula, until the tomato softens and releases some juice.
6. Add the kangkong stems first. Stir-fry for 1 minute so they begin to soften while staying bright green.
7. Add the kangkong leaves, salt, black pepper, and 2 tablespoons water. Toss quickly to coat the leaves with the aromatics.
8. Cover the pan and cook over medium heat for 1 to 2 minutes, just until the leaves wilt and turn glossy dark green.
9. Uncover and stir for another 30 seconds to let excess moisture evaporate. Taste and adjust salt if needed.
10. Turn off the heat immediately to avoid overcooking. Serve hot while the kangkong is still bright and slightly crisp.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).