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recipe box: kangkong adobo

i've recently found myself more and more curious to the paleo way of eating and for 90 days decided to make most of my meals paleo friendly.

in doing my research i found that a lot of my regular go to meals were already paleo or could be with just a few adjustments. sadly i'd have to say goodbye for now to most carbs, more specifically the gluten variety, as well as pretty much all dairy but not for forever. oh god no! and surely once and a while wouldn't hurt..

i am by no means a paleo expert and am being flexible in my approach but 19 days in and i already feel a difference. whatever works for you, right?

i like to think of the recipes that i make for this blog as rewards because let's face it, there will most definitely be cake, cookies, maybe a pie. but duh.. moderation of course.

beauty in the balance.


this recipe is a popular filipino side dish and one that my filipino mom has been making for years. this garlicky savory veggie side also happens to be perfectly paleo. i love that so much, happy accidents.

kangkong, say it out loud.

come on, i know it's a little weird and funky sounding. have no fear this pretty common asian veggie is a type of swamp spinach and can be found in most asian grocery stores. if kangkong is not something you are able to find, feel free to sub with regular spinach (i do all the time!)

if you are not familiar with filipino food adobo is probably THE most popular style of cooking uh, anything. seafood, beef, pork, chicken and vegetables, there are so many varieties depending on what part of the country you are from. more importantly your style of adobo comes from whoever is teaching you! and i thankfully have had a few special ladies that have helped contribute to my adobo skills.

adobo will always have these 3 ingredients. soy sauce, vinegar and garlic. beyond that it's all about achieving your ideal taste.

Kangkong (1 of 10)

just like regular large leaf spinach, kangkong can hold a lot of dirt and thorough washing is needed.

if you are using spinach instead of kangkong for a time saver pick up a large container of baby spinach and skip the washing all together!

Kangkong (2 of 10)

once the kangkong has been dried, separate the leaf from the stalk.

the stalks are a little tougher and need a bit longer to cook, this way we can get started on them first.


this is what you'll need.

Kangkong (4 of 10)

over medium heat, add one tablespoon of e.v.o.o. and fry the sliced garlic to golden brown perfection.

Kangkong (5 of 10)

there we go. remove garlic and add another tablespoon of e.v.o.o. to your hot pan.

Kangkong (6 of 10)

over med/high heat add the kangkong stalks first and saute for 5 mins.

Kangkong (7 of 10)

add the leaves.

Kangkong (8 of 10)

once it begins to wilt, add vinegar, soy sauce, and fish sauce. saute for another 5-7 mins and then toss in the fried sliced garlic.

Kangkong (9 of 10)

after another 3 mins, it's done.

Kangkong (10 of 10)

from my half filipino home kitchen, to yours.

happy eating.




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    • 1 lb kangkong, washed & seperated
    • 5 cloves of garlic, sliced
    • 3 tbsp extra virgin olive oil
    • 2 1/2 tbsp apple cider vinegar
    • 1 tbsp fish sauce
    • 2 tbsp gluten free soy sauce



  • for kangkong

    1. thoroughly wash your kangkong to remove any dirt. once dry, separate the leaf from the stalk.
  • in a large saute pan

    1. over med/high heat, heat one tablespoon of extra virgin olive oil and fry sliced garlic until golden brown. remove from pan and set aside.
    2. add 2 more tablespoons of extra virgin olive oil to the pan to heat. add kangkong stalks and saute for 5 mins, next add the leaves.
    3. once the leaves begin to wilt add vinegar, fish sauce, soy sauce and cook for another 5-7 mins.
    4. last, add the fried garlic from earlier back in, cook for 3 more mins.
    5. that's it, easy!