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. Via EatingWell.com
The recipe of the dish I served at the James Beard Foundation’s Taste America event in 2023.