To me, the word lu’au is only jarring when taken out of the context of Hawai’i.
Opening the restaurant forced me to approach dishes and flavors less haphazardly.
But I found a suitable replacement for them with collard greens.
Photo: Rachel Marek, Food stylist: Annie Probst
Making it allays my homesickness for both Hawai’i and Hong Kong.
It’s also a dish that can be made far in advance and frozen into lazy weeknight dinner portions.
Blend it into the consistency of congee and it will scratch that itch of being a warming thick porridge.
Rachel Marek
Leave parts of it unblended and it will be infinitely more satisfying on your Thanksgiving table than creamed spinach.
I like to thaw it to eat alongside rice and a rotisserie chicken from the store.
And whenever I take a bite, it tastes like both of my homes.
Rachel Marek
Add onions and garlic; cook, stirring occasionally, until softened, about 10 minutes.
Stir in collards, then baking soda.
Stir in coconut cream and coconut milk.
Rachel Marek
Increase heat to medium-high; cook, stirring frequently, until the collards are soft, about 10 minutes.
Season with salt and pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
