Adobong Spinach
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The Filipino classic Adobong Spinach is my go-to recipe all the time. This easy stir-fry dish has the right amount of tangy, garlicky flavors and sauce that can be poured on a bowl of steaming boiled rice and make everything alright in the world.
I got back from the Asian grocery with a bunch of red spinach, also known as amaranth greens. This variety was labeled ‘red spinach’ at the market. These spinach has longer stems and thinner, lankier leaves compared to the baby spinach I get from major supermarkets here in America. In the Philippines, the green variety of spinach is commonly grown all over the country. Filipinos have used it for a variety of dishes like – sinigang, tinola and even a kangkong-tomato-egg salad. I was curious about this red variety though.
Red Spinach, with its dark purple-hued leaves and stems are a healthy option, too. You can enjoy it raw in salads or cooked like this recipe. Red spinach has a sweet flavor. It is soft and silky just like green spinach. This variety grows in tropical parts of America. As a vegetable ingredient, it is consumed heartily in India.
Digging through internet resources, I found red spinach offers healthy solutions to different conditions: improves digestion, helps improve kidney function, is good for eyes and hair, provides good immune support, contains essential nutrients to prevent cancer and even makes fever go away.
No matter what day, month or season it is, red or green spinach is easily available in most supermarkets. Consider it a part of your menu. It only takes a few minutes to make something this good that helps you feel good, too.
Adobong Kangkong - Spinach Stir-Fy
Equipment
- Large skillet or Wok: 12 to 14 inches diameter
Ingredients
- 2 Tablespoons vegetable oil
- 4 cloves garlic minced
- 1 whole onion sliced
- 1/4 cup cider vinegar; (like Heinz)
- 1 Tablespoon soy sauce
- 1/2 cup broth
- 1 teaspoon black pepper corns
- 1 bundle fresh red spinach, about 3 cups sliced cut into 3-inch strips, edgest trimmed (or use fresh baby spinach)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper powder
- steamed rice for serving
Instructions
- In a large skillet or wok, over medium high heat, add the vegetable oil. When oil is hot enough, saute the garlic and onion for 1 to 2 minutes till onion is transparent.
- To the same skillet, pour the vinegar, soy sauce, broth and black pepper corns. Lower heat and let the liquid simmer for 5 minutes for the vinegary flavor to set.
- Add the spinach. Season with salt and black pepper powder. Combine ingredients well. Cover and continue cooking for 2 to 3 minutes more till spinach gets soft.
- Serve warm with boiled rice.
- COOK'S COMMENTS: Feel free to use regular green spinach for this recipe if it is more convenient.
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