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)
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.
