In Memory Of Karen Nicole Smith, 1972 - 2016

Spinach Bhagi.

While the classic way of making this dish is to use the tender leaves of the Dasheen (taro) plant, the end result of using baby spinach as I’m about to share, is just as tasty. Whether it’s served with Dhal and Rice or alongside hot Sada Roti, bhagi remains one of my favorite vegetarian dishes. Yes, this version contains pieces of salted Cod (fish), but you can easily omit it and have a fully vegan dish.

1 1/2 tablespoon Olive oil
1 1/2 cup prepared salted Cod
1 medium onion (sliced)
6-8 cloves garlic (smashed)
3/4 teaspoon black pepper
3 Bird’s Eye Peppers (rough chopped)
2 lbs baby spinach (washed/drained)
salt (see below)
1 medium tomato (diced)

Notes. Add 1-2 tablespoons of coconut cream for a lovely flavor and if you’re someone who gets an itch at the back of your throat from eating spinach, add the juice of 1/2 a lemon juice when you turn off the stove. May I recommend that you follow along with the video below as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary requirements. I didn’t add any salt to the dish as the remnants of salt from the salted Cod was enough to season things for me.

May I recommend that you buy boned (boneless) salted cod or any of your fav salted fish and use the video above to learn how to prepare it for use. Essentially you’ll have to remove the salt it was cured in and in the process, rehydrate it a bit so it’s more meaty and tender.

Heat the olive oil in a wide pan on a medium flame, then add the prepared salted Cod bits, along with the onion, garlic, hot pepper (I used Bird’s Eye but you may use our fav and in the amount you can tolerate) and black pepper. Turn the heat to low and cook for 3-4 minutes.

Turn the heat back to medium and start adding the washed/drained spinach to the pot and stir. If you wanted you could give the spinach a rough chop. It will seem like a lot, but it will wilt as it cooks. Keep adding in batches and stir.

In a few minutes it will all wilt and fit, you’ll also notice that it will spring a lot of liquid. That’s normal.

Add the diced tomato and continue cooking on a medium/low flame with the pot uncovered.

At this point you can add the coconut cream if you decide to rock that tip for additional flavor.

About twenty minutes later the liquid should all be gone, turn the heat up a bit to burn off any that’s remaining. Taste for salt and adjust to your liking at this point as well.

Finish with the lemon juice mentioned in the notes above, if you wish. At the start of the post I mentioned how I enjoy this dish, what I failed to say was that you must also have a side of Lime or Lemon Peppersauce to really feel like you’re back in the Caribbean enjoying this dish.

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