1 poundfresh luau leaves (or spinach leaves)
1 teaspoonHawaiian salt
1 poundcooked, sliced tako (octopus)
2 tablespoonsButter (unsalted)
2 cupscoconut milk
- Fill a large pot with water and bring to a rolling boil. While waiting for the water to boil, rinse luau leaves then remove the stems and cut into 1 inch pieces. Discard any excessively fibrous parts. Add Hawaiian salt and luau leaves and the sliced tako to the pot, then reduce heat to simmer and cook for 1 hour.
- When the luau leaves and tako are done, drain and squeeze out excess water.
- In a large enough pot to hold the luau leaves and tako mixture, melt the butter and when the butter bubbles, add in the luau and tako. Cook for few minutes then add in the coconut mile and bring to a simmer. Cook for 30 minutes to meld flavors. Finish by stirring in sugar.