The poor man's vegetable is usually sauteed in cooking oil, onions, garlic, vinegar,
and soy sauce as 'adobong kangkong', or boiled in sour fish and meat stews as 'sinigang'.
Despite being low maintenance as it easily grows in waterways or damp soil, the kangkong nevertheless
has the same nutritional qualities as the spinach. It became a natural lifesaver in times of food shortages during WW II.