|Photo by Rob San Miguel|
"Purines (specific chemical compounds found in some foods) are broken down into uric acid. A diet rich in purines from certain sources can raise uric acid levels in the body, which sometimes leads to gout.” (Source: WebMD: Arthritis Health Center: Diet and Gout)
Here is one recipe to elevate the humble kangkong into a delectable side dish, or even main dish. I got this recipe from my niece and I just modified it a bit.
- 1 bundle of kangkong (worth about 10 to 15 pesos in the wet market)
- 2-3 tablespoon of chopped garlic
- 4-5 tablespoon of extra virgin olive oil
- Salt to taste (optional, but must not be included if you are following a low-sodium diet)
- Powdered oregano, ground sage and dried basil leaves
- Using fresh basil leaves is better. Just tear each leave into small pieces. You just need about 2 tablespoons but feel free to add more if you like.
- Cut the kangkong into pieces. You choose how big you want them. Include the stalks as well. Wash them thoroughly and set aside.
- Sauté the chopped garlic in olive oil, and once the garlic is done, put in the kangkong and cover.
- Cooked it in medium heat for about 5 minutes or so;
- Sprinkle powdered oregano, sage and basil leaves. Stir to mix and serve.
Forget white rice, opt to have brown or any dark-colored rice instead.