Meleanna Aluli Meyer’s luau stew is filled with taro or sweet potatoes, chunks of beef, coconut milk and luau leaves. Up to 2 pounds of the deep green taro leaves are trimmed and chopped. Before ...

Taro leaves are the heart-shaped leaves of the taro plant (Colocasia esculenta), commonly grown in subtropical and tropical regions. While generally known for its edible, starchy root, the leaves of ...

Who doesn't dream of a Hawaiian vacation? If there's not one in your future, opt instead for lau lau, a staple of Hawaiian luaus. Follow these easy steps to make this traditional island dish: 1. This ...

A meatier, denser and more nutrition packed version of potatoes, taro roots, are in season. Also known as ube or purple yam, this versatile root vegetable can be enjoyed sweet or savory. Because of ...

Wash taro or spinach well in cold water, remove stems and any tough veins. Blanch spinach leaves briefly just long enough to soften or boil taro leaves for 45 minutes. Drain in a colander. Wash and ...

Cut chicken fillets into large dice, about 2.5 cm (1 in). Heat lard or oil in a large, heavy pan and brown the chicken. Sprinkle with salt, cover and cook until chicken is tender. Wash the taro leaves ...

Terrence "TJ" Oliver, who was hiking with his family, called the plant "a creature of god" and told KTSM the leaf "was like 50 inches [wide]" and that "from the center of the stem to the tip of the ...