NOW that the holiday season is over, so too should indulgent eating. Time to think again of healthier, lighter dishes. Here?s a recipe that gives the traditional adobong kangkong a new twist. Instead of using vinegar, it uses balsamic salad dressing. This gives the kangkong a milder, less acidic taste and a more interesting one, too.

The diced tuyo makes a good substitute for the usual pork while fried garlic bits add crunch and flavor.

New Style ?Adobong Kangkong?

1 bunch (about 150 g) kangkong (swamp cabbage)
1 tbsp cooking oil
? small onion
1-2 cloves garlic
2 tbsp balsamic salad dressing
1 tbsp light soy sauce
?-? cup diced bottled tuyo, well-drained
Salt to taste
1-2 tbsp fried garlic bits

Wash the kangkong well and separate the leaves from the stalks. Heat oil in a skillet and sauté onion and garlic. Add the kangkong stalks and sauté for about 30 seconds. Stir in kangkong leaves and sauté for one minute.

Pour in balsamic dressing and soy sauce. Add tuyo and, if desired, season with salt. Transfer to a serving platter. Top with garlic bits.

Tips

The stalks of the kangkong take a little longer to cook. Hence the need to separate them from the leaves. For that reason, they?re also cooked 30 seconds longer than the leaves.

If the tuyo is too salty, soak the whole tuyo for a few minutes in cold water. Drain well and pat with paper towels before dicing.

Fried garlic bits are available in bottles and sold in the condiments section of supermarkets. They?re also available in specialty shops and delis.

Do not overcook the kangkong to retain their nutrients.