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Steamed Lūʻau Leaves (Frozen)
Lūʻau leaves are a Hawaiian staple, similar in texture and taste to spinach or collard greens, with a deep, savory flavor.
Keep frozen until ready for use. To make your own laulau or squid/chicken lūʻau dish, simply simmer leaves in coconut milk along with your choice of meats and simmer until leaves fall apart for an island-style meal. Alternatively, use as you would frozen spinach.
Ingredients: Kalo (Taro) and filtered water
Grown and produced in Hawaiʻi
Cooking Instructions:
1. Defrost in refrigerator before using.
2. If dry, crumble into a saucepan and add a little water.
3. Simmer on the stovetop and stir until your desired consistency.
4. Cool and serve.
Keep frozen until ready for use. To make your own laulau or squid/chicken lūʻau dish, simply simmer leaves in coconut milk along with your choice of meats and simmer until leaves fall apart for an island-style meal. Alternatively, use as you would frozen spinach.
Ingredients: Kalo (Taro) and filtered water
Grown and produced in Hawaiʻi
Storage Tips
Arrives frozen, re-freeze up to six months.Cooking Instructions:
1. Defrost in refrigerator before using.
2. If dry, crumble into a saucepan and add a little water.
3. Simmer on the stovetop and stir until your desired consistency.
4. Cool and serve.
Lūʻau leaves are a Hawaiian staple, similar in texture and taste to spinach or collard greens, with a deep, savory flavor.
Keep frozen until ready for use. To make your own laulau or squid/chicken lūʻau dish, simply simmer leaves in coconut milk along with your choice of meats and simmer until leaves fall apart for an island-style meal. Alternatively, use as you would frozen spinach.
Ingredients: Kalo (Taro) and filtered water
Grown and produced in Hawaiʻi
Cooking Instructions:
1. Defrost in refrigerator before using.
2. If dry, crumble into a saucepan and add a little water.
3. Simmer on the stovetop and stir until your desired consistency.
4. Cool and serve.
Keep frozen until ready for use. To make your own laulau or squid/chicken lūʻau dish, simply simmer leaves in coconut milk along with your choice of meats and simmer until leaves fall apart for an island-style meal. Alternatively, use as you would frozen spinach.
Ingredients: Kalo (Taro) and filtered water
Grown and produced in Hawaiʻi
Storage Tips
Arrives frozen, re-freeze up to six months.Cooking Instructions:
1. Defrost in refrigerator before using.
2. If dry, crumble into a saucepan and add a little water.
3. Simmer on the stovetop and stir until your desired consistency.
4. Cool and serve.
$20.99
Steamed Lūʻau Leaves (Frozen)—
$20.99
Description
Lūʻau leaves are a Hawaiian staple, similar in texture and taste to spinach or collard greens, with a deep, savory flavor.
Keep frozen until ready for use. To make your own laulau or squid/chicken lūʻau dish, simply simmer leaves in coconut milk along with your choice of meats and simmer until leaves fall apart for an island-style meal. Alternatively, use as you would frozen spinach.
Ingredients: Kalo (Taro) and filtered water
Grown and produced in Hawaiʻi
Cooking Instructions:
1. Defrost in refrigerator before using.
2. If dry, crumble into a saucepan and add a little water.
3. Simmer on the stovetop and stir until your desired consistency.
4. Cool and serve.
Keep frozen until ready for use. To make your own laulau or squid/chicken lūʻau dish, simply simmer leaves in coconut milk along with your choice of meats and simmer until leaves fall apart for an island-style meal. Alternatively, use as you would frozen spinach.
Ingredients: Kalo (Taro) and filtered water
Grown and produced in Hawaiʻi
Storage Tips
Arrives frozen, re-freeze up to six months.Cooking Instructions:
1. Defrost in refrigerator before using.
2. If dry, crumble into a saucepan and add a little water.
3. Simmer on the stovetop and stir until your desired consistency.
4. Cool and serve.
