In Memory Of Karen Nicole Smith, 1972 - 2016

The Ultimate Bhagi (spinach) Recipe.


While I’ve shared versions of this recipe using each ‘green’ individually, this rendition is definitely my favorite way to enjoy Bhagi. While I did use slated Cod (saltfish) in preparing this dish, you may leave it out for a fully vegan or vegetarian way of making this.

2-3 tablespoons olive oil
1 cup prepared salted fish (cod or pollock)
1 scotch bonnet pepper
3-4 pimento peppers (aka seasoning peppers)
1/2 lb Malabar spinach (washed/roughly chopped)
2-3 lbs pakchoi (washed/roughly chopped)
1 lb Spinach (washed/roughly chopped)
1 lb Swiss chard (washed/roughly chopped)
1 large onion (sliced)
10-12 cloves garlic (smashed)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coconut milk

Notes! Please follow along with the video as much more about the recipe is discussed within. Especially how to wash the ingredients, why I separated the stems/stalks from the greenery, and why we must prepare the salted cod in advance. If making this dish gluten-free, please go through the full list of ingredients to ensure that they meet your specific gluten-free dietary requirements.

Wash and prepare the different greens we’ll use as described in the video.

Keep the stems separate.

Heat the oil on medium flame in a deep pot and add the prepared salted Cod fish. Watch this video on removing the excess salt and rehydrating the dried salted fish. Cook for 3-4 minutes, then remove with a slotted spoon and set aside for later use.

In the same pot, add the onion and cook for 3 minutes, then add the Scotch Bonnet (optional), Pimento peppers, garlic, and black pepper. Reduce the heat to medium-low and cook for 3 minutes.

At this point, add the Swiss Chard and Pakchoi stems, raise the heat back to medium, and stir well. Then add the coconut milk and cook for 2-3 minutes.

Add all the greens to the pot while your heat is medium. They will fit, even if it won’t seem that way initially. Cover and cook for 15 minutes on medium-low with the lid on.

Remove the lid, add the salt, and raise the heat to medium/high. The goal is to burn off all the liquid that would have naturally sprouted.

After 7 minutes, add the salted Cod we prepared earlier and stir well. Continue cooking until you can see the oils (the one we started with and the remnants of the coconut milk).

Taste and adjust the salt to your preference and determine how ‘dry’ you want the finished dish. Once happy, turn off the stove and enjoy.

It may not be a ‘pretty’ dish for some, but the overall flavor is delightful. Besides one hot steaming rice, my favorite way to enjoy this Bhagi dish is with Sada Roti and Lime Peppersauce on the side.

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