Important: Taro leaves are toxic when raw and must be cooked or soaked for several hours before they can be used.
Taro leave shave a slightly nutty taste with a subtle flavor similar to spinach. They contain high amounts of vitamins A and C and are a good source of protein.
Ingredients (serves 8)
2 tablespoons coconut oil
1 onion, sliced
2 garlic cloves, minced
2 tablespoons gingerroot
1 tablespoon salt, preferably sea salt
8 cups chicken stock
12 taro root leaves, deveined
16 ounces chicken, cut in thin strips
1 teaspoon black pepper
Directions
In a soup pot, sauté the onion, garlic and ginger in the coconut oil until golden brown. Add the chicken stock and bring to a boil.
Chop the taro leaves into bite size pieces and add to the boiling stock.
Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another.
