New Zealand spinach….. Sounds fancy? Well, it’s our local “alugbati”. Such a versatile leafy vegetable. A favorite, among “laswa” advocates. But have you tried it as an “ensalada”? Apparently, as the story goes, it was a daily fare for my Lebanese grandfather, Lolo Abraham. If not for the sheer love for this leafy vegetable, I think it was also, to help him NOT go through the rigors of hard labor - you know what I mean!!!

ENSALADA de ALUGBATI
½ kilo alugbati leaves (already picked from its stems)
1 head garlic (diced finely; do not macerate)
2 tablespoons extra virgin olive oil
Salt (to taste)
1 teaspoon vinegar

PROCEDURE

1.) Rinse alugbati leaves very well and immerse in salted boiling water. Turn off the fire, cover the “cacerola”, and allow to stay in the hot water for about 3 minutes or so. Turn over into a colander and allow to drain and sit for a while.

2.) Heat up a “sarten” and pour your olive oil. Lower your fire. Throw in the diced garlic and move around quickly. Do not allow to get brown at all.

3.) Incorporate your well drained alugbati leaves. Toss around quickly with two utensils and adjust the salt to your taste. Do not allow to simmer. Put off the fire. Turn over quickly into a serving plate. +Drizzle with vinegar and more olive oil if you want.

TIPS:
- I like to coarsely chop my alugbati after it has been drained. But you don’t have to.
- Personally, I always set aside a portion for me, before I drizzle the rest, with vinegar. I like to savor that “earthy” taste of the alugbati. .

Enjoy your Ensalada de Alugbati, and a big hug from the Red Hot Mama!!!