My good friend Karla Delgado of Kai Farms sent me a fresh harvest of a native vegetable called Lagikway. I had never heard of it and was curious to see what could be made of it. After sniffing and pinching it, it seemed to resemble Chinese Broccoli, albeit a little slimy. I remembered a recipe my Chinese flat mate who I shared a kitchen with in my first year at the dorm of University College London. Every meal, she and the other Chinese students would cook up a whole bunch of greens which smelled so good. I asked why Chinese vegetables were so tasty and they showed me how it was done. I decided to apply this to the lagkiway and the result was delicious!
- 1 bunch lagkiway, cut in half
- 1 tbsp garlic, chopped
- 1/2 tbsp sesame oil
- salt to taste
- 1/2 cup water
Heat the sesame oil in a pan.
When the oil is hot, throw in the greens.
Quickly add the garlic.
Add salt to taste.
After a minute of sautéing, add the water.
Cover the pan immediately. The vegetables will steam cook instead of stir fry.
Steam for 1 minute and serve!