If there is one vegetable that I would not get sick of eating it would be Paco, an edible fern (Scientific name: Diplazium esculentum) that grows in most of Southeast Asia. It is not really a popular vegetable and I seldom see it being sold in the public market so when I do get a chance to see it, I make sure that I buy a bunch or two.
Most restaurants use this fern to make a salad but I (or should I say my Mama) still prefer to cook paco in coconut milk. I am from Eastern Samar and Warays like me love to cook veggies in coconut milk and paco definitely goes well with it.
My mother was lucky to buy paco from an ambulant vendor in Muntinlupa public market last weekend, good thing there was some left as one guy almost bought everything that the vendor was selling (hoarder alert!). At Php4.00 per bunch, it was definitely a good buy.
Just like other leafy vegetables, you just need to take the tender sprouts and remove the mature leaves and stalk before cooking. Saute some garlic and onions, add the coconut cream, season with salt and voila, you've got a tasty dish.
You can add pork or shrimp if you want some protein but paco would still taste great even without it.
That's the finish product, a vegetarian dish that is great specially now that we are celebrating the Lenten season.
Paco in coconut milk plus fried fish, what more can I ask for?