Collard greens, lechon kawali and plantain
A lovely morning harvesting some leafy greens while listening to the birds sing their morning songs. Then on to the kitchen to prepare a Filipino dish called "lechon kawali" which is pork belly boiled in whole peppercorns and bay leaves, then fried until very crispy. For the side dishes, I sauteed collard greens and kale in olive oil and thinly sliced garlic. A dash of salt and a sprinkle of pepper flakes. I also fried some plantain and steamed three cups of Jasmine rice. That was Sunday lunch!
We grow more than a hundred varieties of edible plants in our backyard garden. Please join us in our journey to grow organic, explore recipes and cooking ideas and live a simple and healthy lifestyle.