Example of leafy vegetable in Philippines?

The Philippines has a rich variety of leafy vegetables. Here are some examples:

Common Leafy Greens:

* Kangkong (Water Spinach) - This popular leafy green is often stir-fried or used in soups.

* Malunggay (Moringa) - A very nutritious leafy green with high vitamin and mineral content. Used in soups, stews, and salads.

* Pechay (Chinese Cabbage) - A common ingredient in stir-fries and noodle dishes.

* Mustasa (Mustard Greens) - A strong-flavored green often used in soups and stews.

* Talong (Eggplant) - While not technically a leafy green, the leaves of eggplant are sometimes used in Filipino cooking.

Other Leafy Vegetables:

* Saluyot (Jute Mallow) - A slightly mucilaginous green used in soups and stews.

* Alugbati (Spinach) - A popular leafy green with a milder flavor than spinach.

* Petsay (Bok Choy) - A versatile green used in stir-fries, soups, and dumplings.

* Sitaw (String Beans) - The leaves of string beans are sometimes used in Filipino cooking.

* Ampalaya (Bitter Gourd) - The leaves of bitter gourd are occasionally used in dishes.

Regional Specialties:

* Gabi (Taro) - The leaves of taro are used in some regional dishes.

* Kulitis (Hibiscus) - The young leaves of hibiscus are sometimes eaten in salads or cooked with other vegetables.

This is just a small sample of the many leafy vegetables available in the Philippines. Filipinos have a wide variety of ways to prepare and cook these greens, creating delicious and nutritious dishes.