Luau Taro
Serves 4

1 lb fresh taro leaves
1 small sweet onion, cut in half moons
3 cloves garlic, minced
1 tablespoon olive oil or butter flavored cooking spray
2 tablespoons vegetarian chicken broth
4 tablespoons light coconut milk
Hawaiian salt, to taste

Cut off the stems of the taro leaves. Make sure you cut off the stems close to the leaf part to prevent an allergic reaction from the sap. Wash the taro leaves carefully. Chop into 2 inch pieces. Place the leaves in a large Dutch oven, cover with water and bring to a full boil. Lower the heat and simmer for 40 minutes. It is important to cook for the full amount of time to dissolve the oxalic acid crystals found in taro, or else you will have an uncomfortable time eating! If not dissolved, the oxalic acid will feel like tiny knives in your mouth and throat when you try to eat the taro leaves. After thoroughly cooking, drain the leaves and set aside. In the same pan, sauté the onions and garlic in the olive oil or cooking spray. Add the vegetarian chicken broth, coconut milk, taro leaves, and the Hawaiian salt. Note: you can use more coconut milk or even use the full fat variety. This will add more flavor to this dish but also more fat. Bring to a boil and serve immediately.