Braised Taro Leaves

Joseph Schultz, founder of India Joze restaurant in Santa Cruz, cooks taro leaves (not stalks) to a concentrated puree, then finishes them in one of two ways: as a savory side dish, or the base for a brunch entree. In either case, the leaves turn buttery soft, mellow, and glum green—the necessary consequence of being long-cooked. Serve the greens with roast lamb or turkey, or as part of a vegetable meal with cracked wheat pilaf and broiled tomatoes. Or see the variation below for the