According to Dr. Emiliano Aligui, PhD, Kangkong or Swamp cabbage is very healthy. 

Kangkong [Scientific Name: Ipomoea aquatica Forsk or Ipomoea reptans Poir]Whether it is from the pond or from the garden, kangkong is a commonly used food plant in Asia. Folkloric data indicate that the plant is a general tonic for neuralgia and other nervous diseases and can be used as poultice for skin ulcers. We enjoy this vegetable in our “sinigang” or just stir-fried with garlic and tofu, as with any other vegetable that we consume, kangkong should be washed thoroughly before cooking.
This vegetable is rich in iron and is also relatively rich in S-methyl methionine (so-called Vitamin U – this is pseudovitamin) and is used traditionally to treat gastric and intestinal disorders. S-methyl methionine is a substance that strengthens the cell membrane and overall immune system. It was also reported that S-methyl methionine can act as a hypolipidemic agent or lowers our cholesterol/fat in our blood. Kangkong has also been found to have insulin-like properties, acting as an anti-hyperglycaemic agent.

Kangkong leaves, blanched
Tomatoes, sliced
Cucumber, thinly sliced
Hard boiled Egg, sliced

3/4 cup Bragg apple cider vinegar
1/3 cup organic olive oil /virgin coconut oil
1/2 teaspoon Bragg Liquid Aminos
2 cloves garlic, minced
pinch of Italian or salad herbs
Mix all ingredients and sprinkle with dressing. Serve.

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