Taro leaves are a specialty vegetable of the Pacific Islands, used particularly in Hawaiian and Filipino cuisine. In fact, more than 10 percent of the world uses taro as staple food in a wide range of recipes. Taro leaves are toxic when eaten raw, so they must be cooked in order to make them safe for consumption. Nutritionally, taro leaves contain an ample amount of vitamin A and C, and they are better protein source than taro roots. The leaves are green and heart-shaped, with a flavor similar to spinach, and are served as a complement to meat, fish or pork.
Steaming Dried Taro Leaves
Step 1
Rinse the dried taro leaves and place them in three piles. On a cutting board, dice 1/2 cup of onion and 1/2 cup of green pepper. Place the onion and pepper over the piles of taro leaves. Drizzle with 2 tablespoons of melted butter.
Step 2
Place an additional taro leaf on top of each prepared pile. Wrap the three prepared piles with aluminum foil to create a small ball.
Step 3
Put each bundle in a steamer basket, and let them steam for about 90 minutes. Once steaming is complete, unwrap each bundle. Add Hawaiian sea salt and chili pepper water, if desired.
Boil-and-Bake Cheesy Taro Leaves
Step 1
Boil 6 cups of water in a large cooking pot. Clean 4 cups of taro leaves and add them to the boiling water. Cook for 10 to 15 minutes. Press all the liquid out of the cooked taro leaves.
Step 2
Melt 2 tablespoons of butter. Place the butter in a frying pan. Saute 1 tablespoon of parsley and 1/4 cup of onion till softened with the butter. Mix in the taro leaves. Season the mixture to taste with salt and mustard. Spoon the mixture into a buttered baking dish.
Step 3
In a medium bowl, mix 2 eggs, 1 cup of milk and 1/2 cup of grated cheese. Pour the mixture over the taro leaves. Bake at 325 degrees Fahrenheit for 20 to 30 minutes, or until the mixture is golden on top.
Dried Taro Leaf Soup
Step 1
Clean and chop 4 cups of taro leaves. In a large saucepan, cook two chopped onions and three cloves of crushed garlic in 2 tablespoons of oil until brown.
Step 2
Add 4 cups of vegetable broth and 1 tablespoon of basil to the saucepan. Add in 1 cup of coconut cream and let cook for 30 minutes.
Step 3
Add 2 tablespoons of coconut cream to the finished mixture.
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