Ingredients

4 taro corms
1/4 C. chard, chopped (optional)
2 garlic cloves, crushed (optional)
oyster or other dip sauce (optional)

Cooking Instructions

Peel the taro. Soak in cold water until ready to cook. Boil in water to cover, or steam in a bamboo steamer. Serve plain, as a boiled potato. To season taro, drain and cut into cubes while some what hot. Combine with chard and garlic. Heat a wok or skillet with just enough vegetable oil to coat the bottom. Stir fry taro mixture for 1 minute. Serve hot or cold with dipping sauce, if desired.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)