Vegetable Adobo (Adobong Kangkong)

4 servings

2 pounds kangkong or spinach
1/2 tablespoon finely minced garlic
1/2 cup vegetable or corn oil
1 tablespoon lemon or lime juice
3 tablespoons soy sauce
1/2 tablespoon salt
Freshly ground pepper to taste

Wash and sort kangkong or spinach. Separate leaves and cut stems into 1-inch lengths. Saute the garlic in oil, and when it is golden brown, add the kangkong, lemon or lime juice, soy sauce and salt. Cover and bring to a boil. Add freshly ground pepper to taste. Serve hot.