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Top tips
In the local culinary lexicon, the young leaves of the
sweet potato (
kamote
)
are called
talbos ng kamote
or
kamote
tops. Tops, however, can refer to the young
leaves of just about any plant.
Like most salad greens, kamote and the other
vegetable tops can be eaten raw and alone, but mixed
with other ingredients — to add a variety of color and
texture — and drenched in a light, flavorful dressing,
make for far more exciting starters.
Something to try: chop some
salted eggs, mix in olive oil and
balsamic vinegar and whisk to
a light consistency. Pour over the
vegetable tops.
P I N O Y L E A N C U I S I N E
Chef Luis suggests…
“
Use the salted egg
dressing with blanched
squash slices and squash
flowers
—
it brightens and
sweetens the salad.”
