Here’s yet another dish Mom would make for us growing up in the Caribbean. It’s usually served with hot Sada Roti. Over the years, I’ve also enjoyed it with steamed rice when I’m too lazy to knead the flour necessary for making roti.
You’ll Need…
1 1/2 tablespoon olive oil
1 med onion (sliced)
6 cloves garlic (smashed)
1/2 teaspoon black pepper
2 lbs Pak Choi (washed, chopped)
1/2 teaspoon salt (adjust)
4 Bird’s Eye Peppers (chopped)
2 Pimento Peppers (sliced)
leftover Stewed Saltfish
Notes. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this from scratch, you’ll find the Stewed Saltfish recipe on CaribbeanPot.com
As I explained in the video, be sure to wash every leaf individually before chopping it, as sand and dirt can lodge between the leaves. I also suggest keeping the stems (white parts) separate from the leafy greens.
Heat the oil in a wide pan on a medium flame, then add the onion and garlic. Reduce the heat to low and cook for 3 minutes before adding the stems of the Pak Choi.
Cook on medium/low heat with the lid on for 3-4 minutes.
Now add the black pepper, salt, pimento, and hot pepper you choose. I used Bird’s Eye peppers.
Stir in the leftover Stewed Saltfish (salted Cod), then top with the leaves of the Pak Choi and place the lid back on to help it wilt.
After a few minutes, remove the lid, turn the heat to medium, and cook until the sprouted liquid naturally burns off.
In all honesty, if you can burn off the liquid until you see caramelization at the bottom of the pan, the flavor of the overall dish will be more intense. DON’T BURN IT!
Taste and adjust the salt to your liking. After I added the leafy green parts, it took about 15 minutes to burn off all the liquid.
