Classic Kamote Tops Recipe
Fresh, tangy, and refreshing - kamote tops bring tender sweet potato leaves, tomatoes, egg and savory flavors to you. It’s a simple Filipino side dish that pairs perfectly with rice and everyday meals.
Servings: -4 servings
Calories: 77kcal
Ingredients
- 4 cups kamote leaves washed
- 4 cups water for blanching
- 2 tomatoes chopped
- 1 small onion chopped
- 1 thumb-size ginger minced
- 1 salted egg sliced
- 5 calamansi halved
- 2 tablespoons vinegar
- 1 teaspoon salt adjust to taste
- 1 tablespoon fried garlic
Instructions
Blanch and Cool
- First, bring water to a boil. Next, add the kamote leaves, removing any tough main stems if needed.
- Then, blanch for 30 seconds.
- After that, drain the leaves immediately.
- Next, rinse with cold water to keep the bright green color. Then, set aside.
Combine the Salad
- First, in a bowl, add the blanched kamote leaves.
- Next, add the tomatoes, onion, and salted egg.
- Then, add the ginger, vinegar, and salt. Next, squeeze in the calamansi juice.
- After that, toss everything gently until combined.
Serve
- Finally, top with fried garlic. Then, serve fresh!
Serving: 1gCalories: 77kcalCarbohydrates: 12gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 821mgPotassium: 527mgFiber: 4gSugar: 4gVitamin A: 2532IUVitamin C: 23mgCalcium: 76mgIron: 1mg
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