Banana Buds in Coconut Milk

Despite its lilting name, the banana blossom is a big, meaty hunk of vegetable leaves best suited to stewing, as in this traditional Philippine dish. The rich concoction, which suggests a mix of onions, artichokes, and cabbage, is typically served with meat or fish as a sauce or condiment—as it was at Cendrillon, the New York restaurant where I saw it prepared. I prefer to leave the sauce rather soupy (reduce it only slightly), sharpen it with lime juice, and serve it over red or black rice