Spiced Braised Taro Leaves with Hard-Cooked Eggs

Preparation info

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Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

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Prepare Taro Leaves recipe through step 3. Stir in 1 scant tablespoon tomato paste and ¾ teaspoon garam masala with the garlic in step 4. Spread the finished hot puree in a serving dish. Nest 4 or 5 hard-cooked, halved eggs in the greens. Decorate with halved cherry tomatoes. Serve hot, warm, or at room temperature.