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.
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.
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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!