Kangkong (Tagalog) or tangkong (Aklanon) is called in English, sometimes as swamp cabbage or water spinach although it's not really cabbage or spinach. It's sort of ubiquituous in the Philippines, it grows everywhere, in ditches, in ponds, on dry land, or in cultivation.
Kang kong has a mild, not bitter flavor. The leaves are harvested before plants flower to preserve the fresh, sweet taste. In Vietnam the green is eaten raw in salad or added to soup. In other parts of Asia the greens are lightly cooked with a savory or spicy paste made with chiles. The stems take a bit longer to cook so they should be added first then the leaves only take a few seconds to heat and wilt.
This is not a common vegetable in the U.S. Look for it in ethnic markets or see link to buy seed and grow your own.