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4 Taro corns
2 Garlic cloves, crushed
1/4 Cup Chard, chopped
Oyster or other dip sauce

Other names for taro are dasheen, elephant's ear, nampi, arum lily, cocoyam, yautia, malagna, eddo and kolokassi. Asiatic people steam, boil or stew taro. Hawaiians make poi from it and also stew the leaves.

Peel the taro
Soak in cold water until ready to cook
Boil in water or steam in a bamboo steamer
Serve plain as you would boiled potato

To season taro, drain and cut into cubes while still hot
Combine with chard and garlic
Heat a wok or skillet with just enough vegetable oil to coat the bottom
Stir-fry taro mixture for 1 minute
Serve hot or cold with dipping sauce if desired.

Food Exchange 1/2 cup without any optional ingredients - 92 calories, 1 1/2 starch
22 grams carbohydrate 2 grams protein 10 mg sodium 319 mg potassium

Courtesy Diabetic Cooking from Around the World by V. Chantiles

Servings: 4