We ran out of our usual green leafy vegetables (e.g. watercress, cabbage) today so I turned to our small backyard for our supply of fiber. I noticed the abundance of talilong (talinum) plant growing wild in our area. They are all over the place yet unnoticeable. Save for its violet and yellow flower, it could be mistaken to an inedible grass.
And so what can selftaughtkusinero have to do? I harvested a bunch of talilong leaves and cooked them right away.
For more information about talilong you may check this website
The Recipe
Talilong Leaves [about 2 cups]
Dried Rosemary [ a teaspoon]
Garlic [2 cloves, minced]
Toamto [ 1 big, rough chopped]
Salt and Pepper [To taste]
Sesame Oil [ a drizzle]
Eggs [2, scrambled]
Directions
1. Sautee garlic and rosemary in oil.
2. Add tomatoes until slightly wilted
3. Add talilong leaves. Do no overcook.
4. Season with salt and pepper.
5. Drizzle sesame oil.
6. Top on scrambled eggs.
7. Serve.
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