You can use any green leafyvegetables or even broccoli florets. My favorite vegetable dish these days is Blanched Vegetables with Oyster Sauce and Fried Shallots
leafyvegetables such as kuantong (amaranth leaves) and saluyot (jute leaves). Historically, leftover fish either fried or grilled is added to the simmering vegetables for added flavor and texture
Then the kalabasa which must be cooked until it nearly disintegrate to add texture to the broth, next are the fruit vegetables like sitaw, talong, sigarillas, okra ect, then lastly the leafyvegetables if available and of course season only with salt, then topped with deboned broiled fish which gives its distinct bitter-burnt flavor
The residual heat will cook the leafy greens enough. You can get most of the ingredients for cheap or almost free if you grow vegetables in your backyard
Tropical fruits such as jackfruit, guava, star fruit, star apple, sweetsop, chico, bananas (the saba variety in particular), Calamondin (kalamansi,) mangoes, papaya, pomelo, and pineapples lend a distinctly tropical flair in many dishes, but mainstay green leafyvegetables like water spinach (kangkong,) Chinese cabbage (petsay,) Napa cabbage (petsay wombok,) cabbage (repolyo,) jute leaves (saluyot,) and other vegetables like eggplants (talong) winter melon (upo), okra, lima beans, bitter melon, squash, and yard-long beans (sitaw,) are commonly used
My husband and I love to eat vegetables specially the leafy ones. Most of the time I just blanch, boil, or steam some leafyvegetables, dice and mix some spices with it, toss them with some condiments, and serve them with the main dish
One of the best and most popular ways to address this deficiency is to combine fruits and vegetables, most commonly leafy greens, in one delicious drink called the green smoothie
It is a leafy vegetable commonly used for Sinigang/Tamarind Soup but rarely sold in small US city – Asian grocery stores so I use regular spinach or arugula instead
Aside from spinach leaves, you can also add other leafyvegetables like the malunggay (moringga) leaves or kamote tops (young leaves of sweet potatoes) or any edible leaves that are available
