Product Description
Kangkong or water spinach is one of the very familiar green leafy vegetables used in the South and South-East Asian cuisine. Its gently sweet, mucilaginous, succulent leaves and stems are very much sought-after in the salads, braised and stir-fries
BENEFITS
Kangkong greens are very low in calories and fats. Nonetheless, its succulent leaves carry plenty of vitamins, lead in the front by vitamin-A (6600 IU/100 grams), in addition to being rich in antioxidants and minerals.
Kangkong greens have a very mild and subtle sweet taste and slightly mucilaginous texture. Steam cook or braising brings out their unique flavors and contrast texture between crunchy stem and succulent, moist leaves. Sauté with butter and garlic, and toss with little vinegar, and finish with sprinkling toasted sesame seeds. Boiled greens may also be served creamed and cheese prinkled.
Kangkong is also a good substitute for other leafy greens such as spinach, chard, basella, sorrel etc, in many recipes.
