This is a story that makes me giddy.
In early April 2020, I decided to plant again. I have a green thumb but work and travel took me away from the soil. Staying home rekindled my love for planting. I thought it’s best to grow plants that we can eat and can be harvested after two weeks.
We started with kangkong. They came from stalks that were delivered in our house by my neighbor, Jay.
For our readers outside of the Philippines, kangkong is a semi-aquatic plant in the Philippines. It is often translated to swamp cabbage, river spinach or water spinach. My mother used to tell me that eating kangkong will make me strong and bright. She wasn’t lying because the green, leafy vegetable is rich in Vitamins A, B1, and C. It is also a good source of iron, carotene, protein, phosphorus, and calcium.
My youngest son, JJ, was excited about planting the kangkong. Manang Antoinette helped out. Two weeks after, we harvested our kangkong, grown in our tiny garden, and watered every day by JJ. I’ll write about this in a separate post.
From that harvest, we made this dish of “kangkong with carrots and bacon bits.”
Watch the video here:
Tasty, (semi) healthy and made with only four ingredients.
Enjoy!
- Kangkong (as much as you want)
- 2 medium-sized carrots sliced
- 1 large red onion sliced
- 1 200 g pack bacon bits
- Sauté bacon bits.
- Add onion and sauté until they're tender.
- Add carrots and sauté for two minutes.
- Place the kangkong in the pan. Season with soy sauce and other seasonings of your preference.
- Serve hot.
