Palusami w/ Spinach & Chicken

My version of this is as follows:
3 c fresh spinach
1 can coconut milk (refreigerated overnight)
1/2 finely chopped green onion
1 T coconut oil
1 c shredded cooked chicken
1 T soy sauce (or liquid aminos)

Start boiling 6 c water in a large pot. Place the 1 T coconut oil in a medium frying pan with a lid. Add chopped green onion and cook on medium heat until it changes color and softens. Set aside. Place chicken into the same pan, add coconut milk and warm. When the coconut milk has softened and chicken is warm, add onion back into the pan with chicken and set aside with the lid on to keep some heat in.
Meanwhile, your water should be boiling. In 2-3 batches, place the spinach into the boiling water just until it turns color and take out immediately with a large slotted spoon. You do not want limp or mushy spinach. It'll just be a few seconds. If you have to do the whole batch at once, be quick. By the time you have the whole batch in, the bottom part will be overcooked.
Drain the spinach thoroughly and add chicken mixture to spinach, tossing it together. Add up to 2 tsp salt (if needed). Serve immediately if possible.

You can use fish, chicken. pork or corned beef or leave it as a vegetarian dish. Do not add any additional salt at the end if you're using canned meat. Enjoy!

Another recipe you could use is here: https://www.allrecipes.com/recipe/149546/samoan-palusami/


For the authentic dish, you'll need taro leaves. Which is almost impossible to find.
But if you ever get the chance to cook it, here's a great step by step way to do it...
https://www.polynesia.com/blog/easypalusami/