Gollai Hågun Suni is a CHamoru dish originally made with taro leaves and coconut milk. Taro leaves are a little harder to find (unless you grow it or know someone) and, growing up, I have always had it with spinach instead. To best describe this dish, it is often eaten as a side dish next to the meats and fish.
I would compare this to how American Southern comfort food would have a side of creamy collard greens with their fried food. It is the same concept. In Filipino culture, this is very much comparable to Laing (pronounced as lah-ing). Only, in Gollai Hågun Suni, traditionally the dish is naturally vegan and, I can honestly say, wholesome.
This dish is creamy, tangy, savory/sweet, and with added peppers – it has a kick of flavor! It is also very refreshing.
WHAT IS IN GOLLAI HÅGUN SUNI?
The ingredients are very simple. You might find all of the items already in your fridge or pantry.
- Frozen Spinach
- Coconut Milk
- Garlic & Onion
- Red hot Pepper (optional)
- Lemon Juice
- Ground Turmeric
WHAT CAN I EAT WITH IT?
Now you may wonder, what can you possibly pair with Gollai Hågun Suni? I, personally, can eat it by itself or with a side of rice. I’m that simple. But I find that it goes well with many hearty dishes. Here are a few suggestions:
- Fried / Crispy Food (perhaps a crispy tofu dish)
- Rice Dishes
- Grilled Vegetables
- Anything with Barbecue
Best served when chilled in the fridge for at least thirty minutes to an hour to allow the flavors to set.
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Gollai Hågun Suni (Spinach in coconut milk)
Equipment
- sauce pan
Ingredients
- ½ tbsp olive oil or any oil for cooking
- ⅓ medium (⅓ cup) yellow onions diced
- 2 cloves (1 tbsp) garlic minced
- ½ tsp ground turmeric
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 small (1 tsp) red hot pepper (optional)
- 4 cups (470g) thawed frozen spinach excess liquids squeezed out
- 2 cups (13.5 fl oz) full fat coconut milk
- 4 tbsp fresh lemon juice juice of (1) lemon
- ½ tbsp smoked paprika (optional)
Instructions
- Preheat a sauce pan to medium heat and coat with a oil. Once pan and oil is heated, sauté the onions and garlic together. Toss until aromatics are fragrant and shimmering.
- Season onion and garlic mixture with salt, pepper, and turmeric. Add the hot pepper and mix until well combined.
- Add the spinach and stir. Then pour the coconut milk and stir all ingredients together. Allow it to simmer for about 2-3 minutes to let the flavors set.
- Turn off the heat. Add the lemon juice to finish. Season it with a hint of smoked paprika to taste (this is optional).
- Transfer in a container and allow it to chill for thirty minutes. Best served after being chilled in the refrigerator like a cold side salad.
Notes
- Mix up your greens – not a fan of spinach? Mix it up with other greens you wish such as kale, sweet potato leaves, collard greens, etc. Blanch it by boiling it in hot water for 1-2 minutes and then shocking it in cold water before preparing it for this dish.
- Add smoked paprika! While this is not traditional, it does add a certain smokiness that compliments the creaminess of the dish. This spinach side is traditionally eaten with a side of meat, poultry, or during barbecues / potlucks, so adding a hint of smokiness adds depth of flavor.
