Entree: Samoa – Faiai Eleni (Braised Samoan greens cooked in rich coconut cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) taro leaves (faiai), stems removed and coarsely chopped (or substitute young spinach)
- 1 tbsp (15 ml) coconut oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 medium tomato, chopped, approx. 5 oz (140 g)
- 1 cup (240 ml) coconut cream (thick), plus extra if needed
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tbsp (15 ml) fresh lime juice (optional for brightness)
- 2 tbsp (6 g) chopped green onion for garnish
- Lime wedges for serving

Show original ingredient measurements

- 1 lb (454 g) taro leaves (faiai), stems removed and coarsely chopped (or substitute young spinach)
- 1 tbsp (15 ml) coconut oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 2 cloves (6 g) garlic, minced
- 1 medium tomato, chopped, approx. 5 oz (140 g)
- 1 cup (240 ml) coconut cream (thick), plus extra if needed
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tbsp (15 ml) fresh lime juice (optional for brightness)
- 2 tbsp (6 g) chopped green onion for garnish
- Lime wedges for serving

Instructions

1. Rinse the taro leaves thoroughly. Bring a large pot of water to a boil, add the leaves, and blanch 3–5 minutes to soften and remove some bitterness. Drain and squeeze out excess liquid; coarsely chop if needed.
2. Heat the coconut oil in a heavy skillet or saucepan over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Add the garlic and chopped tomato and cook until the tomato breaks down, about 3–4 minutes.
3. Add the blanched taro leaves to the pan and stir to combine with the aromatics. Pour in the coconut cream and bring to a gentle simmer.
4. Reduce heat to low, cover, and braise the greens 15–20 minutes, stirring occasionally, until tender and flavors meld. Add extra coconut cream or a splash of water if the mixture becomes too dry.
5. Season with salt and pepper, stir in lime juice if using, and remove from heat. Garnish with chopped green onion and serve hot with boiled taro, breadfruit, or rice.