Creamed Taro Leaves & Baby Spinach
Recipe By:
Prep + Cook Time:
45 minutes
Serving Size:
4 to 6 servings
As featured in the:
October 29, 2025 Coupon Book
Recipe Category
Rooted in tradition and full of comfort, this coconut-simmered taro leaf dish brings a local touch to your holiday table. A favorite that’s hearty, flavorful and made to share.
Ingredients
salt and pepper, to taste
1 lb. package taro leaves
2 tbsp. coconut oil
1 medium onion, chopped
2 tbsp. garlic, minced
2 tbsp. ginger, minced
2 red chilis, Hawaiian or Thai, minced (optional)
13.5 oz. can coconut cream
1 tbsp. chicken bouillon
1 lb. package baby spinach leaves
Instructions
In a large pot, bring water to a boil and season with salt to taste.
Wash the taro leaves thoroughly, removing stems and tough veins. Stack the leaves, roll them into a cigar shape, and slice into ribbons. Add the taro leaves to the boiling water and cook for 15 to 20 minutes. Drain well and set aside.
In the same pot, heat coconut oil over medium-high heat. Add the onions, garlic, ginger and chilis, and sauté for three to four minutes or until softened. Reduce heat to medium-low, then stir in the coconut cream, chicken bouillon and cooked taro leaves. Mix well and simmer for 10 to 12 minutes, until the coconut cream has reduced slightly and the taro leaves are soft and tender.
Add the spinach and stir until just wilted but still vibrant green. Season with salt and pepper to taste.
Serve this flavorful dish as a hearty side for your holiday feast.
Recipe By:
Prep + Cook Time:
45 minutes
Serving Size:
4 to 6 servings
As featured in…
October 29, 2025 Coupon Book
