A Hawaiian twist on the traditional creamed spinach using rich coconut milk and taro leaves!
*use margarine for vegetarian
Drain and squeeze out excess liquid from taro leaves. In a large saucepan, heat butter and saute onions until translucent. Add coconut milk, cooked luau leaves, sugar and salt. Simmer for 10 minutes.
Garnish with toasted coconut or macadamia nuts (optional)
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