Squid Luʻau (Hawaiian Taro Leaves Simmered in Coconut with Tender Squid)
Classic Hawaiian comfort food: lūʻau (taro) leaves simmered low and slow in rich coconut milk until silky, then finished with tender squid. The result is lush, gently sweet, and savory—and perfect with sticky rice or poi.
Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb fresh taro (lūʻau) leaves, stems removed, chopped
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- 1 cup low-sodium chicken broth or water
- 1 lb cleaned squid (tubes and tentacles), cut into 1/2-inch rings
- 1 medium sweet onion, thinly sliced
- 4 cloves garlic, minced; 1 Tbsp grated ginger
- 1 Tbsp neutral oil
- 1 to 1.5 tsp Hawaiian sea salt, divided; 1 tsp sugar (optional)
- 2 Tbsp sliced green onions, for garnish
Do This
- 1. Prep leaves: remove tough stems, rinse well, and chop; do not taste raw.
- 2. Sweat aromatics in 1 Tbsp oil: onion 7–8 min (med-low), then garlic and ginger 1 min.
- 3. Add 2 cans coconut milk, 1 cup broth, sugar, and leaves; simmer gently at ~180–190°F for 60–90 min, stirring occasionally.
- 4. Season with 1/2–1 tsp salt as leaves soften; keep heat low—do not boil.
- 5. Stir in squid; cook 6–8 min until just opaque, then add coconut cream and simmer 2–3 min.
- 6. Adjust salt, rest 10 min, garnish with green onions; serve with sticky rice or poi.
Why You’ll Love This Recipe
- Authentic island comfort: silky taro leaves and creamy coconut, true to classic Hawaiian flavors.
- Foolproof tenderness: squid stays soft and juicy with a quick finish after slow-simmered greens.
- Make-ahead friendly: flavors deepen overnight and reheat beautifully.
- Simple, pantry-forward: mostly staples plus fresh greens and squid.
Grocery List
- Produce: Taro (lūʻau) leaves (2 lb), sweet onion, garlic, fresh ginger, green onions (for garnish)
- Dairy: None
- Pantry: Full-fat coconut milk (2 cans), coconut cream (1 can), low-sodium chicken broth (or water), Hawaiian sea salt, neutral oil, sugar (optional), black pepper (optional), fish sauce (optional)
Full Ingredients
For the Lūʻau Leaves and Coconut Broth
- 2 lb fresh taro (lūʻau) leaves, tough stems removed, leaves chopped into 2-inch pieces (about 12 packed cups)
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 can (13.5 oz) coconut cream
- 1 cup low-sodium chicken broth or water (or light dashi)
- 1 medium sweet onion, thinly sliced (about 1.5 cups)
- 4 cloves garlic, minced
- 1 Tbsp grated fresh ginger
- 1 Tbsp neutral oil (avocado, canola, or light olive oil)
- 1 to 1.5 tsp Hawaiian sea salt, divided (start with 1/2 tsp, adjust to taste)
- 1 tsp sugar (optional, balances bitterness)
- 1/4 tsp freshly ground black pepper (optional)
For the Squid
- 1 lb cleaned squid (tubes and tentacles), cut into 1/2-inch rings; tentacles halved if large
- 1/2 tsp Hawaiian sea salt (to season the squid)
- 1 tsp fish sauce (optional, for umami at the end)
To Serve
- Cooked sticky short-grain rice (about 3 cups) or fresh poi (about 4 cups)
- 2 Tbsp thinly sliced green onions, for garnish
- Extra coconut cream for drizzling (optional)
Step-by-Step Instructions
Step 1: Prep the lūʻau leaves safely
Wear gloves if you have sensitive skin. Remove and discard the toughest lower stems and any fibrous ribs, keeping the tender parts attached to the leaves. Rinse leaves very well to remove grit. Pat dry and chop into 2-inch pieces. Do not taste the leaves raw, as taro leaves contain compounds that can irritate when undercooked.
Step 2: Sweat the aromatics
In a heavy, non-reactive 5–6 quart pot or enameled Dutch oven, warm 1 tablespoon neutral oil over medium-low heat. Add the sliced onion and 1/2 teaspoon salt. Cook, stirring occasionally, until translucent and sweet, 7–8 minutes. Add the garlic and ginger; cook 1 minute more until fragrant.
Step 3: Build the coconut broth and simmer the leaves
Stir in 2 cans coconut milk, 1 cup broth (or water), and the optional 1 teaspoon sugar. Bring just to a bare simmer. Add the chopped lūʻau leaves in batches, stirring to wilt between additions. Reduce heat to low and maintain a gentle simmer at approximately 180–190°F—tiny lazy bubbles—partially covered. Cook, stirring every 10–15 minutes, for 60–90 minutes. If the pot looks dry, add 1/4–1/2 cup water. The leaves are ready when silky, dark, and any chalky/tingly sensation is gone.
Step 4: Season as they soften
Taste the broth after 45 minutes and add more salt toward a total of 1–1.5 teaspoons, as needed. Keep the simmer gentle—do not hard-boil, which can split the coconut and toughen the greens. Continue until the texture is supple and lush.
Step 5: Prep and season the squid
While the leaves cook, rinse the squid, pat very dry, and cut into 1/2-inch rings; halve large tentacles. Toss with 1/2 teaspoon Hawaiian sea salt and keep chilled until needed. Dry squid helps it turn tender without weeping excess liquid.
Step 6: Finish with squid and coconut cream
When the leaves are silky, stir in the squid. Maintain the gentle 185°F-ish simmer and cook 6–8 minutes until the rings are just opaque and tender. Pour in the can of coconut cream, stir, and simmer 2–3 minutes more to slightly thicken while staying saucy. Stir in black pepper and the optional 1 teaspoon fish sauce. Turn off the heat, cover, and rest 10 minutes to meld flavors.
Step 7: Garnish and serve
Taste and adjust salt. Ladle the squid lūʻau into warm bowls, drizzle with a little extra coconut cream if you like, and top with sliced green onions. Serve immediately with hot sticky rice or with fresh poi.
Pro Tips
- Use a non-reactive pot (enameled or stainless) to prevent any metallic taste with greens.
- Keep the simmer gentle—vigorous boiling can split coconut fat and ruin the silky texture.
- If you sense any tingle or chalkiness from the leaves, cook longer; time can vary with maturity of the greens.
- Squid is tender either very briefly (6–8 min) or very long (45+ min). This recipe uses the quick, tender finish.
- If lūʻau leaves aren’t available, use a mix of well-cooked collard greens and spinach (not traditional, but workable); extend the collards’ simmer to 45 minutes before adding spinach for the last 10 minutes.
Variations
- Chicken Lūʻau: Replace squid with 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces. Brown briefly after Step 2, then add coconut milk and simmer with the leaves for 45–60 minutes until tender.
- Vegan Mushroom Lūʻau: Use 1 lb mixed mushrooms (oyster/shiitake/cremini), sauté after aromatics, use vegetable broth, and finish with a squeeze of lime at the table (avoid simmering acid in the pot).
- Oven Method (hands-off): After Step 3, cover and transfer to a 300°F oven for 1.5 hours; finish on the stovetop with squid and coconut cream as directed.
Storage & Make-Ahead
Refrigerate cooled lūʻau in an airtight container for up to 4 days. Reheat gently over low heat until steaming (165°F). The dish freezes well for up to 3 months; thaw overnight in the fridge. For best texture when freezing, store the leaf mixture without squid; add freshly cooked squid when reheating.
Nutrition (per serving)
Approximate (without rice or poi): 390 calories; 31 g fat; 7 g carbohydrates; 17 g protein; 3 g fiber; 580 mg sodium. Values will vary based on brands and seasoning.
