A few weeks ago, Kelli and I went to the KCC Farmers Market for an early morning walk and some shopping. It was the weeked prior to the Farm Fair weekend which meant the next weekend the farmer's market would not be at KCC. It was a nice morning and that also made it very crowded at 730am!
We bought a watermelon that we just ate yesterday. It was very sweet and only cost a couple dollars.
We also bought some pre-cooked luau (taro) leaves because Kelli wanted me to make some luau stew.
Luau leaf is a very firm dark leaf. It takes hours to cook down into a soft mushy consistency. It also takes a lot of large leaves to end up with a pound or so after it's cooked down. It's something like the way spinach cooks down, but takes much longer.
First I browned some boneless beef shortribs in a large pot with some olive oil, salt and pepper. After it had nice color I added canned chicken broth to cover the meat so it can simmer for an hour and a half or so (until tender).
After it was tender enough so the meat would almost fall apart if poked with a fork, I seasoned it to taste with basics, Hawaiian Sea Salt and some pepper. Then I added the pre-cooked luau leaves to finish the stew.
It was great that the leaves were pre-cooked (and sold frozen). It only takes a few minutes to finish after adding the leaves to the pot. We made a large amount so that most of it could be refrigerated and eaten later during the week.