Island Cabbage with Coconut Cream
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The Tale of Island Cabbage with Coconut Cream
Island cabbage, a leafy green common across Melanesia, cooked with coconut cream reflects the everyday pairing found in ni-Vanuatu home kitchens. Like much of Vanuatu's cuisine, it's a humble, undocumented household tradition rather than a dish with one credited inventor.
Ingredients
Scale:· 4 servings
- 4 cups island cabbage (or spinach/kale), chopped
- 1 cup coconut cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1 tbsp vegetable oil
- salt to taste
Instructions
- 1Heat a pan and sauté the chopped onion and garlic until softened and fragrant.
- 2Add the chopped tomato and cook briefly until it begins to break down.
- 3Add the chopped island cabbage to the pan and stir well to coat it in the aromatics.
- 4Pour in the coconut cream and season with salt.
- 5Cover and simmer gently until the greens are fully wilted and tender, and the coconut cream has slightly thickened, about 12-15 minutes, stirring occasionally to prevent sticking.
- 6Serve hot as a side dish alongside fish, taro or rice.
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