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Gollai Hågun Suni (Spinach in coconut milk)

Course Appetizer, Brunch, Entree, Light Dinner, Light Lunch, Lunch, Main Course, Side Dish
Cuisine CHamoru, Pacific Islander
Keyword CHamoru Recipes, Chinese Cuisine, gluten free, Pacific Islander Cuisine
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 people
Author The Earth Kitchen

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

  1. 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. 
  2. 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.