What is a substitute for watercress in boil up?

December 14, 2025 •

7 min read

Boil up is a traditional Māori dish cherished for its rich, hearty flavors, and often relies on the distinct peppery taste of watercress. However, when watercress isn't available, finding the right substitute is crucial to achieving a similar taste profile and texture. This guide explores the best substitutes for watercress, ensuring your boil up remains authentic and delicious.

Quick Summary

Several leafy greens can effectively replace watercress in a boil up, with options ranging from peppery arugula to milder, more readily available spinach. Selecting the right alternative depends on matching flavor, texture, and availability to ensure the traditional dish's character is maintained. Other excellent choices include native Māori plant alternatives like puha, or common options such as kale and bok choy.

Key Points

Arugula (Rocket): The best substitute for mimicking the peppery kick of watercress, adding a similar flavor profile to the boil up.
Puha (Sow Thistle): The most traditional and authentic Māori substitute, known for its deep, earthy, and bitter flavor.
Spinach: A readily available and mild alternative, offering a tender texture that wilts easily into the stew.
Kale: A heartier green that works well for a robust boil up but requires a longer cooking time to tenderize.
Bok Choy: Provides a mild, fresh flavor and a crunchy texture from its stems, a great way to add textural variety.
Cooking Time Adjustments: Delicates greens like spinach cook faster than robust ones like kale, so add them later to prevent overcooking.
Flavor Enhancement: To compensate for milder greens, add a pinch of black pepper or a dash of hot sauce to the boil up.

Understanding Watercress in Boil Up

Watercress is not just a green leafy vegetable in a boil up; it's a key ingredient that provides a signature peppery bite and a slightly tangy, fresh flavor that cuts through the richness of the meat. The delicate stems and leaves also add a tender yet crisp texture to the stew-like dish. When seeking a substitute, the goal is often to find a green that can mimic one or more of these characteristics.

Puha: The Traditional Maori Alternative

For those who prefer a more traditional route, puha (sow thistle) is the most authentic and culturally significant substitute for watercress in a Maori boil up. Puha offers a bitterness that is prized in Māori cooking, providing a deeper flavor profile than watercress. It is important to note that puha is often tougher than watercress and benefits from being boiled for longer, which helps to soften the leaves and mellow the bitterness. When foraging for puha, ensure you are in a clean area, away from contaminants, or source it from a reputable grower. The bitterness can also be adjusted by boiling it in a separate pot before adding it to the boil up, similar to how it's prepared for other traditional dishes.

Common Supermarket Substitutes

When traditional options aren't available, a number of common greens can be used as effective substitutes. Each offers a different quality, so the choice depends on your flavor and texture preferences.

Spinach: A very common and easy-to-find substitute, spinach is much milder than watercress. While it lacks the peppery kick, it offers a similar tender texture and wilts well into the boil up. To compensate for the lost flavor, you can add a pinch of black pepper or a dash of hot sauce to the pot.
Arugula (Rocket): This is arguably the best substitute for recreating the peppery flavor of watercress. Arugula has a strong, distinctive peppery flavor that holds up well during cooking. It wilts quickly, so it should be added towards the end of the cooking process to prevent it from becoming too soft.
Kale: A tougher, more robust leafy green, kale can work in a pinch, especially if you enjoy a slightly more bitter flavor profile. Lacinato kale (dinosaur kale) or curly kale can be used, but require a longer cooking time to become tender. Massaging kale leaves before cooking can also help to break down their fibrous texture. It's a great option for a heartier, more substantial boil up.
Bok Choy: Offering a milder flavor and a satisfyingly crunchy stem, bok choy is another excellent substitute. It has a different texture profile from watercress but provides a fresh, clean taste. Bok choy should be added towards the end of cooking to maintain some of its crispness.
Silverbeet (Swiss Chard): A leafy green similar to spinach but with a slightly stronger, earthy flavor and tougher stems. Both the leaves and stems can be used in a boil up. The leaves wilt quickly, while the stems need a little more time to soften, offering a textural contrast.

Comparison Table: Watercress vs. Substitutes in Boil Up


Feature	Watercress	Puha	Arugula	Spinach	Kale	Bok Choy	Silverbeet
Flavor	Peppery, slightly tangy	Bitter, earthy	Distinctively peppery	Mild, earthy	Mildly bitter, earthy	Mild, fresh	Mild, earthy
Texture	Tender, delicate	Slightly tough (cook longer)	Delicate, wilts quickly	Very tender	Robust, hearty	Tender leaves, crisp stems	Tender leaves, tougher stems
Best for...	Authentic, traditional flavor	Strong, earthy flavor	Replicating peppery notes	Mild, soft texture	Hearty, substantial stews	Adding textural contrast	A spinach-like substitute with more body
Availability	Can be seasonal/hard to find	Regional, specialty stores	Readily available	Widely available	Widely available	Widely available	Widely available

Other Alternatives to Consider

Beyond the most common options, other less conventional substitutes can also work, depending on your culinary goals. Upland cress, a relative of watercress, offers a similar peppery bite and is easier to find in some markets. Radish sprouts, also part of the same plant family, have a peppery kick and can be used to add a similar flavor note. For those who prefer a less bitter green, mild varieties of cabbage, such as Napa or Savoy, can be used to add bulk and a different flavor dimension.

Cooking Tips for Substitutes

When using a substitute for watercress, a few adjustments might be necessary to get the best result:

Adjust Cooking Time: Delicate greens like spinach and arugula need only a few minutes to wilt. Heartier greens like kale and puha require more time to cook down and tenderize. Adding them earlier in the process will prevent them from being too chewy.
Boost the Flavor: Since many common substitutes are milder, consider adding a pinch of freshly ground black pepper to the boil up near the end of cooking. This helps to reintroduce the peppery note that watercress provides naturally. A small amount of horseradish paste can also add a similar pungent kick.
Balance the Bitterness: For bitter greens like puha, some cooks prefer to blanch them first in a separate pot of water. Discarding this water before adding the greens to the boil up helps to remove some of the intense bitterness. Alternatively, letting the greens simmer longer in the broth will also naturally mellow the flavor.

Conclusion: Finding Your Perfect Substitute

Ultimately, the best substitute for watercress in boil up is the one that fits your taste preference and availability. While puha remains the most authentic choice, options like spinach for a milder approach or arugula for a peppery kick can still produce a delicious and satisfying meal. By understanding the flavor and texture profile of each alternative, you can confidently adapt your traditional boil up recipe to create a dish that is both respectful of tradition and suited to your pantry. Don't be afraid to experiment to find the perfect green for your next comforting bowl of boil up. The most important thing is to enjoy the process and the end result.

The perfect substitute depends on whether you prefer the peppery flavor or a tender, mild green.

Best overall substitute for flavor: Arugula (rocket) offers a peppery taste most similar to watercress.
Most authentic substitute: Puha (sow thistle) is the traditional Māori alternative and adds a valued bitterness.
Most accessible substitute: Spinach is widely available and provides a tender texture, though it lacks the peppery flavor.
Substitute for heartier texture: Kale provides a robust, earthy flavor and holds up well in a slow-cooked stew.
Alternative for a mild, crisp contrast: Bok choy works well by adding a fresh, clean flavor and a different texture from its stems.

Best Substitute for Watercress in Boil Up The best watercress substitute for boil up depends on the characteristics you want to prioritize, such as flavor, texture, and availability.

If you prioritize authentic flavor, puha (sow thistle) is the traditional Māori choice, known for its bitter and earthy notes.
If you seek a peppery bite, arugula (rocket) is the closest match to watercress's distinct flavor profile.
For a mild, easy-to-find option, spinach is a reliable and tender alternative, though it lacks the signature peppery taste.
For a heartier stew, kale offers a more robust texture and a mildly bitter, earthy flavor that stands up to longer cooking times.
For textural variety, bok choy adds a fresh flavor and a pleasant crispness from its stems.
Silverbeet is also a great option, similar to spinach but with a slightly earthier flavor.

What is the best substitute for watercress in boil up?

The best substitute for watercress in boil up is highly subjective and depends on your preference for taste and texture, as well as what's available. For those who enjoy the spicy, peppery flavor, arugula (rocket) is an excellent choice. If you want a more traditional option, the Māori plant puha is the most authentic substitute, known for its distinctive bitter taste. For a milder flavor and widespread availability, spinach is a very popular and suitable replacement.

How can I replace watercress with spinach in a boil up?

To replace watercress with spinach in a boil up, simply use the same amount of spinach and add it towards the end of the cooking process, as it wilts much faster than watercress. If you want to replicate the peppery flavor of watercress, you can add a pinch of fresh black pepper to the pot along with the spinach.

Can I use kale instead of watercress in boil up?

Yes, you can use kale as a substitute for watercress in a boil up, but you should be mindful of its more robust texture and flavor. It is heartier and takes longer to tenderize, so it should be added earlier in the cooking process. Massaging the kale leaves before adding them can also help to break down their fibrous structure, resulting in a more tender green.

What is puha and why is it a good watercress substitute?

Puha, also known as sow thistle, is a native Māori plant that is traditionally used in boil up and is considered a culturally authentic substitute for watercress. It is valued for its distinctive bitter taste, which adds a deep, earthy flavor to the dish. Like watercress, puha wilts down during cooking and adds a unique flavor profile to the traditional meal.

Is arugula a good substitute for watercress in boil up?

Yes, arugula is an excellent substitute for watercress, especially if you are seeking to replicate the peppery kick of watercress. Its flavor is very similar, though it tends to wilt much quicker during cooking, so it should be added at the end of the boil up's cooking time to avoid over-softening.

Are there any other alternative greens I can use?

Besides the most common alternatives, other greens can be used depending on your desired outcome. Bok choy offers a different, crispier texture and a milder flavor, while silverbeet (Swiss chard) is an earthy, robust option. Upland cress, a close relative of watercress, also provides a comparable peppery flavor.

What if I can't find any of these substitutes?

If you cannot find watercress, puha, or any of the popular alternatives, consider using a mild cabbage variety like Napa or Savoy cabbage. While the flavor and texture will be different, it will still provide a hearty, earthy vegetable element to your boil up. You can also add some ground black pepper or a spicy condiment to give it a flavor boost.

Frequently Asked Questions

The best substitute for watercress depends on whether you prefer to replicate the peppery flavor or a tender, mild texture. For peppery taste, arugula (rocket) is a top choice. For authenticity, puha is the traditional Māori option. For a widely available, milder green, spinach is an excellent alternative.

To replace watercress with spinach, add the spinach leaves towards the end of the cooking process, as they wilt very quickly. If you miss the peppery flavor, you can add a pinch of freshly ground black pepper to the broth along with the spinach.

Yes, you can use kale as a substitute, but it's important to know it's heartier and more robust than watercress. To ensure it is tender, add it earlier in the cooking process and be prepared for a slightly different, more substantial texture.

Puha, or sow thistle, is a native Māori plant that is a traditional ingredient in boil up. It's a great watercress substitute because of its unique, prized bitter flavor that is a hallmark of authentic Māori cooking.

Yes, arugula (rocket) is a fantastic substitute for watercress if you want to replicate its peppery flavor. It should be added near the end of cooking as it wilts very quickly, similar to spinach.

If watercress and common alternatives are unavailable, consider using mild cabbage varieties like Napa or Savoy. While the flavor profile will differ, they provide a hearty vegetable base for the stew. You can also add some ground black pepper or a touch of hot sauce to enhance the flavor.

Yes, silverbeet (Swiss chard) is a suitable substitute. It has a similar earthiness to spinach but with a slightly more robust texture. Both the stems and leaves can be cooked, though the stems will require a bit more time to soften.