Gollai Hagun Spinach/Suni is a simple yet exquisite dish that combines the earthy flavors of taro leaves or spinach with the rich creaminess of coconut milk. This dish epitomizes Chamorro cuisine’s characteristics – simplicity and robust flavors. Though traditionally made with taro leaves, spinach is a common substitute due to its accessibility and is used almost 99% of the time currently. The nutrient-rich spinach provides a hearty base, perfectly complimented by the velvety smoothness of coconut milk. This flavor combination is further enhanced with a mix of spices and a hint of lemon for a tangy freshness. The outcome is a balanced, nutritious, and flavorful meal that is as healthful as it is tasty.

What’s wonderful about Gollai Hagun Suni is its versatility. It can be served hot, right out of the pan, providing a comforting, warm meal for a chilly evening. Or, it can be chilled in the fridge and served cold, making a refreshing and light side dish for a hot summer’s day. It’s great paired with fried chicken or bbq and it’s sure to be a crowd-pleaser.

Ingredients:

• 2 – 10 oz frozen spinach (thawed and drained)
• 4 – garlic cloves
• 1/4 of an onion
• Lemon Juice of 2 lemons or 1 tsp of lemon powder
• 1 tsp turmeric powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 – can coconut milk

Directions:

1. Follow directions on package for frozen spinach. Make sure to squeeze all liquid from it. If using fresh spinach, skip this step.
2. Saute chopped garlic and onions in a sauce pan for 1-2 minutes.
3. Add in spinach and stir for 1 minute
4. Add the rest of ingredients (lemon juice, turmeric powder, garlic powder, onion powder, coconut milk) and mix.
5. You may enjoy this hot or leave in the fridge for a few hours and eat it cold, whichever you prefer!

Here is a short video on how to make it! https://youtube.com/shorts/j4F6t-O59f8