Tempered Taro Leaves

Karkalo is the Nepali name for taro leaves. Nepalese use all three parts of the taro plant: the leaves (karkalo), the young stalks (gaabaa), and the underground tuber (pidhaalu). In this recipe, the tender stalks and young leaves are cooked together, producing a delicate flavor and silky texture, similar to spinach. The secret to this dish is to use fresh taro leaves and stems. Avoid the wilted, yellowing, and dried-out ones, as the tough and mature leaves and st