Equipment needed: Blender

Ingredients:

• 1 cup malunggay leaves (blanched)
• 1/4 cup basil leaves
• 10 cloves garlic (minced)
• 1/3 cup chicken heart
• 1/3 cup minced white onion
• 1/4 cup olive oil
• Seaweed salt
• Pepper

(Serve over a local bread)

Procedure:

• In a non stick skillet, saute onion and garlic over low-medium heat in olive oil. Add chicken heart and cook until opaque. Season with seaweed salt and pepper.
• Add blanched malunggay and basil.
• Purée in blender until it becomes a paste.
• Serve over bread of choice.