Adobong Kangkong (Water Spinach)

Ingredients

• 1 lb Water Spinach (Kangkong)
• 4 cloves Garlic
• 1/4 cup Coconut Aminos
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Vegetable Oil

Instructions

1. 1Thoroughly wash the 1 lb of Water Spinach (Kangkong) and cut it into 2-inch pieces.
2. 2Heat 1 tbsp of Vegetable Oil in a 10-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
3. 3Add the 4 cloves of Garlic, minced, to the hot oil and sauté for about 30-60 seconds until it is fragrant and lightly golden. Be careful not to burn the garlic.
4. 4Add the cut 1 lb of Water Spinach (Kangkong) to the skillet. Stir and cook for 2-4 minutes, or until the spinach begins to wilt.
5. 5Pour in the 1/4 cup of Coconut Aminos and the 2 tbsp of Apple Cider Vinegar. Stir everything together.
6. 6Continue to cook for another 2-3 minutes, stirring occasionally, until the sauce has slightly thickened and coats the spinach.
7. 7Serve the Adobong Kangkong hot, ideally with rice.

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