This Creamy Spinach With Okra and Pak Choi (Bok Choy) brings together the comforting traditions of callaloo and the way we cook Dasheen Bush aka Taro leaf bhaji in the Caribbean, especially in Trinidad and Tobago. It is a simple yet deeply satisfying dish in which leafy greens are gently simmered in coconut milk, creating a rich, creamy texture that pairs beautifully with roti or rice.

Growing up in the Caribbean, it was common to see mommy combine different leafy greens when there was not enough of one to stretch and feed everyone. That resourcefulness shaped how I cook to this day. My siblings and I were not fans of okra as children, but as we got older, we truly came to appreciate how it naturally thickens a dish and adds its own character. The addition of pak choi gives this recipe a slightly different flavor profile and texture, making it unique while still grounded in our traditional way of cooking greens. This is a wholesome vegan, vegetarian, and ital dish that highlights how simple ingredients can come together in a powerful way.

Ingredient Guide

Baby spinach Forms the tender base of the dish and provides a mild, earthy flavor that cooks down beautifully.

Pak choi Adds structure and subtle sweetness, with the white stems offering texture and the green leaves blending seamlessly with the spinach.

Okra Brings gentle thickness and body, helping to naturally enhance the creamy consistency.

Olive oil Serves as the cooking fat to gently sauté the aromatics and build the foundation of flavor.

Garlic Infuses the oil with bold, savory notes that anchor the dish.

Black pepper Adds warmth and depth without overwhelming the delicate greens.

Salt Balances and enhances the natural flavors of the vegetables and coconut milk.

Onion Contributes sweetness and aromatic richness as it softens.

Bird’s eye pepper Provides optional heat for those who enjoy a spicy element.

Coconut milk Delivers creaminess and a subtle natural sweetness that defines the character of the dish.

Grape tomatoes Add freshness and a bright finish when stirred in at the end.

Shopping Made Easy

• Baby spinach is easy to find in most supermarkets, usually pre-washed in the produce section.

• Pak choi, also labeled as bok choy, is commonly available in large grocery stores and Asian markets.

• Fresh okra can often be found in Caribbean, Latin, or international grocery stores.

• Bird’s eye peppers are typically sold in Caribbean or Asian markets, but any fresh hot pepper will work.

• Canned coconut milk is widely available in the international foods aisle of most grocery stores.

Cooking Notes from the Kitchen

• Leaving a bit of moisture on the washed greens helps create steam and encourages them to wilt evenly.

• Adding the white stems of the pak choi first ensures they soften before the leafy greens fully cook down.

• Covering the pot early in the cooking process helps the greens collapse and cook evenly without additional liquid.

• Allowing the liquid to reduce toward the end enhances the natural sweetness of the coconut milk.

• Adding the tomatoes after turning off the heat preserves their freshness and color.

Creamy Spinach With Okra and Pak Choi (Bok Choy)

Creamy Spinach With Okra and Pak Choi simmered in coconut milk for a rich Caribbean-style vegan side dish full of flavor.

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Prep Time 15

Cook Time 30

Course Breakfast, Caribbean Classics, Comfort Food, Side Dishes, Vegan, Vegetarian

Cuisine General Caribbean

Servings

Ingredients

3/4 lb baby spinach washed and drained
2 lbs pak choi washed and chopped
8 –12 okra trimmed and cut into 1 cm pieces
2 tablespoons olive oil
6 –8 cloves garlic smashed
1/2 teaspoon black pepper
3/4 teaspoon salt
1 medium onion sliced
2 bird’s eye peppers optional
6 oz coconut milk
6 –10 grape tomatoes cut in half

Instructions

Wash and drain the baby spinach. Wash, trim, and cut the pak choi, separating the white stems into 1 cm pieces and the green leaves into thin ribbons.
Remove the stems and bottom ends of the okra and cut into 1 cm pieces. Slice the onion, mince the garlic, and cut the tomatoes in half.
Heat the olive oil on a medium flame in a wide pan. Add the garlic and black pepper and cook for about 30 seconds. I recommend you smah the garlic so at the end you'll have tasty bites of sweet garlic and in this step that fragrance of the garlic will perfume your entire kitchen.
Add the white parts of the pak choi and stir, then layer on the green parts and baby spinach. You will hear a lovely sizzle from the water still within the leaves from washing. Stir as the greens begin to wilt.
Add the salt, sliced onion, and okra. Stir well and place the lid on the pan to help the greens wilt and cook down.
After 5 minutes, add the coconut milk and bird’s eye peppers if using. Reduce the heat to medium-low, cover, and cook for 15 minutes.
Remove the lid and increase the heat to medium high. Cook uncovered to allow excess liquid to evaporate, encouraging the natural sugars in the coconut milk to caramelize and add subtle sweetness.
After about 10 minutes, taste and adjust the salt if needed. Turn off the heat and add the grape tomatoes. Serve warm with sada roti, rice, bread, or as a spinach side dish.

Video

Notes

Frequently Asked Questions.

How is Creamy Spinach With Okra and Pak Choi different from traditional callaloo?

Traditional callaloo in many Caribbean islands is often made with dasheen bush, ocean crabs, coconut milk, okra, herbs, and sometimes salted meats, depending on the island. This Creamy Spinach With Okra and Pak Choi keeps the coconut milk and okra elements but uses baby spinach and pak choi instead. The result is a lighter, fully plant-based version with a slightly different texture and flavor profile, while still respecting the spirit of how we cook greens in the Caribbean.

Can I use dasheen bush or other leafy greens instead of spinach?

Yes, you can substitute dasheen bush or other hearty leafy greens if they are available to you. Keep in mind that tougher greens may require a slightly longer cooking time to become tender. The overall method remains the same, but the flavor will lean more traditional depending on the greens you choose.

Do I have to use coconut milk in this recipe?

Coconut milk plays a key role in giving this dish its creamy texture and subtle sweetness. If you prefer a lighter version, you can reduce the quantity slightly, but removing it completely will change the character of the dish. The coconut milk works together with the okra to create that rich, comforting consistency.

How do I prevent okra from becoming too slimy?

In this Creamy Spinach With Okra and Pak Choi, I actually encourage you to embrace the natural texture of the okra. That gentle “slime” is part of what gives the dish body and helps create that creamy consistency without needing flour or thickeners. It is traditional, natural, and part of the character of properly cooked okra.

One tip my mom learned from village elders and her parents, and was passed on to me, is that after cutting the okra, you can spread it out on a tray or cookie sheet and allow it to air dry in the sun for a couple of hours before adding it to the dish. If sun drying is not practical, placing it in a low oven for a couple of hours works as well. This reduces some of the surface moisture while still allowing the okra to contribute its natural thickening quality.

Can I make this dish ahead of time?

Yes, this dish reheats very well. In fact, like many stewed greens, the flavors can deepen as it rests. Reheat gently over medium-low heat and adjust the salt if needed before serving.

Tried this recipe?Let us know how it was!

Breakfast Caribbean Classics Easy Caribbean Recipes General Caribbean Seafood & Fish Side Dishes

String Beans With Potato And Salted Cod

February 3, 2026February 3, 2026Leave a Comment

I’ve always been a fan of string beans, as my parents always had them growing in our kitchen garden as a child in Trinidad. But my appreciation for this humble legume really deepened after I moved from the comforting shores of the Caribbean to Canada. In those early days, bodi, also known as bora or yard beans, were almost impossible to find, so I learned to work with what was available. Over time, string beans became a regular part of my kitchen, whether cooked in curry with aloo, paired with tomato and saltfish, or stretched with leftover stewed meats to create something satisfying and economical.

This String Beans With Potato And Salted Cod recipe is built on that same idea of simple Caribbean cooking that feeds more people without sacrificing flavor. Thinly sliced potato adds body to the dish, while salted cod brings depth and that unmistakable savory note many of us grew up with. A little coconut cream rounds everything out, turning everyday ingredients into a comforting pot of food.

This is not fancy cooking. It’s honest, practical, and rooted in how many of us learned to cook at home. Serve it hot with sada roti or rice, and you’ll understand why string beans continue to hold such a special place in my kitchen.

Ingredient Guide

String Beans add freshness, texture, and a clean vegetal flavor that forms the foundation of the dish.
Salted Cod provides savory depth and protein, seasoning the entire pot as it cooks.
Potato stretches the dish, add body, and help make the meal more filling.
Onion builds the base flavor and adds natural sweetness as it cooks down.
Garlic enhances aroma and brings a classic savory backbone to the dish.
Scotch Bonnet Pepper contributes gentle heat and authentic Caribbean character.
Ginger adds warmth and a subtle spicy note that complements the salted fish.
Tomato introduces acidity and moisture to balance the richness of the cod and coconut.
Coconut Cream softens the flavors and gives the dish a light, creamy finish.
Black Pepper adds mild heat and background seasoning.
Salt is used sparingly to balance flavors after the cod has been prepared.
Olive Oil helps sauté the aromatics and carries flavor throughout the dish.
Water creates steam and allows the vegetables to cook evenly.

Shopping Made Easy

Look for salted cod in the international or Caribbean section of your grocery store.
String beans are often labeled as green beans or French beans and work just as well.
Coconut cream is thicker than coconut milk and is usually sold in cans.
Scotch bonnet peppers may be labeled as Caribbean hot peppers in some markets.

Cooking Notes from the Kitchen

Always soak or preboil salted cod to remove excess salt before cooking.
Even boneless salted cod should be checked carefully for small bones.
Slice the potatoes thinly so they cook evenly with the string beans.
Cook covered first to soften the vegetables, then uncover to reduce excess liquid.
This dish tastes even better after resting for a short while before serving.