The Hawaiian word lu'au can mean three things: a gathering or celebration, the young leaves of the kalo (aka taro) plant, or a dish made with those leaves, coconut milk and sometimes chicken or squid. This recipe is a version of the latter from chef Kiki Aranita, made with collard greens, which are easier to find on the mainland. This lu'au recipe makes a generous amount, but you won't regret it since it holds beautifully—you can even freeze it so you have a nutritious side dish at your fingertips.
Ingredients
- ¼ cup coconut oil
- 2 medium sweet onions, sliced
- 5 cloves garlic, peeled
- 2 bunches collard greens, stems removed and cut into 2- to 3-inch strips (about 10 cups)
- ½ teaspoon baking soda
- 1 (13 ounce) can coconut cream
- 1 (13 ounce) can coconut milk
- 1 teaspoon salt
- ½ teaspoon ground pepper, or to taste
Directions
- Melt oil in a large pot over medium heat. Add onions and garlic; cook, stirring occasionally, until softened, about 10 minutes. Stir in collards, then baking soda. Stir in coconut cream and coconut milk. Increase heat to medium-high; cook, stirring frequently, until the collards are soft, about 10 minutes.
- Puree the mixture in the pot with an immersion blender (or in batches in a regular blender) until smooth (if desired, you can also leave some unpureed for texture). Season with salt and pepper.