Philippine Vinegar-Braised Greens (Kangkong Adobo)

Serves
serves 4-6
Time
30 minutes

PHOTOGRAPHY BY MATT TAYLOR-GROSS

"Filipinos love anything with adobo sauce, and kangkong is one of my favorite vegetables to eat." – Leah Cohen of Pig & Khao

Featured in: A Feast for Filipinos

Ingredients

1 cup soy sauce
²⁄₃ cup coconut milk
¹⁄₃ cup coconut vinegar
¹⁄₄ cup canola oil
2 tbsp. sugar
1 tsp. freshly ground black pepper
3 bay leaves, finely ground
5 cloves garlic (2 smashed, 3 thinly sliced)
1 bunch morning glory or spinach, cut into 1-inch pieces

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Instructions

Step 1

Combine soy sauce, coconut milk, vinegar, 1 tbsp. oil, sugar, pepper, bay leaf powder, smashed garlic, and 2⁄3 cup water in a small saucepan over high; boil, then reduce heat to a simmer and cook 20 minutes. Cool.

Step 2

Heat remaining oil in a wok over high; cook sliced garlic until golden, 1 minute. Add morning glory stems and cook 2 minutes. Add reserved sauce and morning glory leaves and cook until the leaves wilt, 1 minute more.

Combine soy sauce, coconut milk, vinegar, 1 tbsp. oil, sugar, pepper, bay leaf powder, smashed garlic, and 2⁄3 cup water in a small saucepan over high; boil, then reduce heat to a simmer and cook 20 minutes. Cool.
Heat remaining oil in a wok over high; cook sliced garlic until golden, 1 minute. Add morning glory stems and cook 2 minutes. Add reserved sauce and morning glory leaves and cook until the leaves wilt, 1 minute more.