Adobong Sitaw and Kangkong (Green Bean and Water Spinach)

When you think adobo, you probably envision chicken or pork. But here's the thing - you can adobo much more than that. The key ingredient to make something adobo is vinegar. Pick a meat or vegetable and braise in vinegar - adobo!

If you're looking for water spinach at the Asian market, look for hollow stems, the leaves are long, narrow and pointed at the end. I bought this at the 99 Ranch in Hackensack, but I'm sure they sell it at the markets here. 

Adobong Kangkong (Braised Water Spinach in Vinegar)

adapted from Kulinarya: A Guidebook to Philippine Cuisine 

2 pounds water spinach 

2 onions

4 garlic cloves

1/2 tsp salt

1 tsp coarse black pepper

1/4 cup white vinegar

splash soy sauce

1. Blanch water spinach for 20 seconds. Place in ice bath to stop cooking

2. Saute onion and garlic on medium heat until soft

3. Add spinach, vinegar, soy sauce, salt and pepper

4. Simmer for 5 minutes, or until most of the liquid has evaporated

5. Serve immediately

Repeat with green beans/yard long.

Goes great with grilled meats.