Calling all green lovers! Have you tried this exotic yet simply delicious spinach, water spinach / ung choi / kolmi shak / kang kong / swamp cabbage? I bet Popeye would love this dish. But seriously, water spinach is one popular green leafy veg and ranked very high as a healthy leaf. Before we get into my recipe which included tempered garlic and smoked dry chilli (holy wow it was yum), let’s go over all the benefits swamp cabbage has to offer.
Benefits of Water Spinach
- rich in vitamin C- Vitamin C helps to repair and regenerate tissues, protect against heart disease, aid in the absorption of iron, prevent scurvy, and decrease total and LDL (“bad”) cholesterol and triglycerides.
- better sleep – due to selenium and zinc
- good iron content : helps increase haemoglobin,
- rich in vitamin A – improves eye sight, protection against heart disease, supports immune system, prevents cancer, improves hair, skin and nail growth
Adoring this beautiful green color.
Boiling quickly then washing in cool water retains the color and minerals of the leafs.
Ready to stir fry!
Temper those beauties until beautifully, the smell and tastes enhances the spinach so well!
Tastes great with rice and on the side of anything.
- 1 bunch of water spinach ( 5 to 6 cups when chopped)
- 4 to 5 cloves of garlic
- 1 medium onion chopped
- 2 to 3 dry chillies ( chop into large pieces) or more if you love spice
- salt to taste
- 1 tablespoon butter
Wash and chop the spinach. Bring half a pot of water to boil, enough water for the spinach to be submerged in. Once water is boiled, add the spinach and boil for 2 to 3 mins. The color of the spinach should not become dark green, boiling for 2 to 3 mins will actually brighten the color. Drain water and wash under cool tap water, and set aside. In a frying pan, add the butter, chopped garlic and onion and dry chilli. Temper all until garlic and onion are aromatic and slightly brownish color; the chillies will also darken in color. Add the spinach and mix well. Turn up the heat to medium high and keep stirring to prevent burning from the bottom. A bit of water will come out of the spinach, once this water dries up then your spinach is cooked. Add salt to taste. Squeeze fresh lemon when eating!
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