• Description

Vernacular Names: balagnot, balagnut, kalanguya, anibong, pugahan

Parts utilized as vegetable and availability: pith, stem

Cultivated/Foraged: gathered

Market presence of vegetable:marketed

Habitat: forest; mountain

Availability: all year round

Other uses: feeds for pigs;
lowers blood pressure;
as roofing material

Dishes:Sautéed with sardines, kilawin, ensalada

Ginisang balagnot

Ingredients

Balagnot
bawang
Sibuyas
Asin (salt)

Procedure

1. Heat oil in a skillet or wok over medium heat. Add garlic and saute until fragrant.
2. Add balagnot and salt; cook, stirring constantly, for about 40 seconds.
3. Add 2 tablespoons water and stir. Cover and cook for 25 seconds, or until leaves are wilted.