3 reasons not to throw your kangkong stalks
Kangkong is a must-have vegetable every time you cook sinigang. Most Filipino families I know have sinigang at least once a month. Most people just use the leaves and throw the stalks away. Even in the frugal, pragmatic, farming town in Bulacan where I spent the wonderful summers of my youth, kangkong stalks are now just thrown away. When I was younger, it wasn’t. It is given to the pigs grown in the backyard. Not that many people in farms grow their own pigs anymore.
Kangkong stalks need not end up as waste.
Just so we’re clear, this isn’t a cop out. Compost isn’t waste. It feeds the soil and helps aerate it. When the soil isn’t compacted, the roots spread better and the plants are healthier.
2. Animal feed
Like I said, kangkong stalks were fed to pigs. It can also be given to horses and goats. If you have dogs, let them try it.
When we cook sinigang or adobong kangkong, we consciously keep the stalks to cook into gising-gising after. We wrap the stalks in newpaper and put it in the fridge. We cook the gising-gising a day or two after having sinigang. To make gising-gising, slice the stalks thinly and put in a bowl of water. Saute some onions, garlic, and ginger in vegetable oil. Add coconut cream and let simmer. Drain the sliced kangkong stalks and add to the coconut cream. Simmer for about five minutes until the kangkong is cooked through.