Kangkong is a popular and highly nutritious leafy green vegetable also known as morning glory, water convolvulus or water spinach. It has long hollow stems with pointed, mid-green leaves, which have a soft and crunchy texture and appealing mild flavor when cooked. Young shoots may be eaten raw as salad or with a dip. The leaves and tender stems are usually braised. Fresh kangkong is widely available now in supermarkets or Asian food stores. Kangkong does not keep well; wrap in newspaper or cloth and refrigerate for 1 to 2 days. If not available, use spinach or bok choy as a substitute.
