Sunday, February 13, 2011

Bland Boiled Malunggay

bland boiled malunggay

  • 8 cups malunggay leaves, free from hard stem
  • 6 cups water
  • 1 medium-sized onion, quartered
  • Salt to taste

  • Pour water in deep pan. Add onion and boil for 5 minutes.
  • Add malunggay and boil for another 3 minutes. Season with salt.
  • Remove from fire right away to preserve bright green color and nutrients.
Note: For bleeding ulcers, use soft leafy vegetables like spinach.
Cook this recipe just before serving time.
Good for 6 to 8 servings. 3/4 to 1 cup per serving.

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