Ingredients and Weight:
- 2 pounds fresh spinach, washed and chopped
- 1 pound fresh taro leaves, washed and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat.
- Add the onion and garlic and sauté until translucent, about 5 minutes.
- Add the spinach and taro leaves and cook until wilted, about 5 minutes.
- Stir in the coconut milk, vegetable broth, breadcrumbs, parsley, soy sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the liquid has been absorbed.
Nutritional Information:
- Calories: 150 per serving
- Fat: 5 grams
- Protein: 5 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Vibrant green color from the spinach and taro leaves
- Creamy and rich coconut milk sauce
- Crunchy breadcrumbs
- Savory and satisfying
User Comments:
- "This dish is a wonderful way to enjoy the flavors of Samoa while also getting a healthy dose of greens."
- "The coconut milk sauce is so rich and creamy, it complements the greens perfectly."
- "I love that this recipe is customizable, you can add or remove ingredients to suit your taste."
- "This dish is a great side dish for grilled fish or chicken."
- "It's a healthy and satisfying meal that's perfect for a quick and easy weeknight dinner."
Special Precautions and Tips:
- Wear gloves when handling taro leaves, as they can irritate the skin.
- If you can't find fresh taro leaves, you can use frozen or canned taro root.
- To make breadcrumbs, simply tear up a slice of bread into small pieces and toast in a skillet until golden brown.
