Makes 8 rolls
30 minutes or fewer
A true luau staple, lau lau rolls are traditionally made with pork and fish, rolled in taro or ti leaves, and steamed for hours before serving. This quick-and-easy version uses collard leaves to wrap up a sweet potato filling.
- 8 large whole collard leaves
- 2 medium sweet potatoes or Okinawan purple sweet potatoes, unpeeled and cut into ½-inch cubes (4 cups)
- ½ cup tightly packed chopped fresh spinach
- ½ cup coconut milk
- ¼ cup thinly sliced green onion
- ⅛ tsp. red pepper flakes, or more to taste
- 1 tsp. smoked paprika, or a few drops liquid smoke
1. Fill large pot with 1 inch water, and bring to a boil. Drop collard leaves in water one at time, and cook 1 to 2 minutes, or until slightly soft. Transfer to plate to drain. Set aside.
2. Place steamer basket over boiling water in pot, add sweet potatoes, cover, and steam 8 minutes, or until just tender. Transfer to bowl, and stir in spinach, coconut milk, green onion, red pepper flakes, and paprika. Season with salt and pepper, if desired. Keep steamer basket in pot over low heat, adding more water, if necessary, to maintain 1 inch depth.
3. Lay 1 collard leaf face down on work surface, with stem pointing away from you. Spoon 1/4 cup sweet potato filling 2 inches from bottom of collard leaf. Fold bottom edge of collard leaf over filling, fold in sides, and roll away from you, creating as tight a roll as possible.
4. Increase heat under steamer to high. Transfer rolls to steamer basket, cover pot, and steam 2 to 3 minutes. Transfer to serving platter with tongs.
July/August 2013 p.56