It can be hard to source the vegetables that are traditional to Pacific Island cooking while living in Australia. However, you can still use substitutes, and subtly-flavoured Asian greens do very well for this purpose.
This dish is a very simple and savoury approach to eating - and enjoying - your greens.
Ingredients 1 bunch of baby bok choi or other similar Asian green
1/2 medium onion, finely diced
3 large cloves of garlic, minced
1 cup of water
1/2 cup of coconut cream
1/2 teaspoon salt
1/2 small red chili, finely chopped
1/4 teaspoon of powdered vegetable stock or half of a small vegetable stock cube
Pull apart the segments of the baby bok choi and thoroughly wash
Cut the leaves away from the stems and separate.
Heat the cup of water in a sauce pan and add the garlic, onion and chili.
Boil on medium heat for about 5 minutes until the onion and garlic are soft and translucent.
Add the stems and cook for a minute.
Then add the leaves and allow them to wilt.
As soon as the leaves have wilted, add the coconut cream, stock powder and salt and bring to a boil.
Allow the soup to thicken a little, ensuring not to cook the greens too long.
Ideally serve this dish with boiled cassava (yuca) or other root vegetables traditional to the Pacific, but failing that serve it over rice. A slice of lemon on the side is a nice addition.