Lau Lau

1. 1

   Fill large pot with 1 inch water, and bring to a boil.

2. 2

   Drop collard leaves in water one at time, and cook 1 to 2 minutes, or until slightly soft.

3. 3

   Transfer to plate to drain.

4. 4

   Set aside.

5. 5

   Place steamer basket over boiling water in pot, add sweet potatoes, cover, and steam 8 minutes, or until just tender.

6. 6

   Transfer to bowl, and stir in spinach, coconut milk, green onion, red pepper flakes, and paprika.

7. 7

   Season with salt and pepper, if desired.

8. 8

   Keep steamer basket in pot over low heat, adding more water, if necessary, to maintain 1 inch depth.

9. 9

   Lay 1 collard leaf face down on work surface, with stem pointing away from you.

10. 10

    Spoon 1/4 cup sweet potato filling 2 inches from bottom of collard leaf.

11. 11

    Fold bottom edge of collard leaf over filling, fold in sides, and roll away from you, creating as tight a roll as possible.

12. 12

    Increase heat under steamer to high.

13. 13

    Transfer rolls to steamer basket, cover pot, and steam 2 to 3 minutes.

14. 14

    Transfer to serving platter with tongs.

* Per serving · 4 servings · Values may vary.

No additional tips available.