Lau lau is a beloved Hawaiian dish traditionally made with meat, fish, or vegetables all wrapped up in taro leaves, and steamed to perfection. However, if you live in an area where taro leaves are hard to come by, collard greens make an excellent alternative. This recipe allows you to enjoy the rich, tender flavors of lau lau without needing specialty ingredients.

Collard greens are hearty and hold up well during the steaming process, making them a perfect stand-in for taro leaves. Plus, they add their own unique taste to this Hawaiian classic. Whether you're missing home or simply exploring new culinary adventures, this collard greens lau lau brings a taste of Hawaii to your kitchen. Get ready to wrap, steam, and savor every bite of this delightful dish.

This lau lau recipe uses chuck roast but you can use pork shoulder roast (pork butt), or any cut that includes fat and a good amount of connective tissue. I make a batch of lau lau using my Instant pot and it’s ready in no time!

Ingredients

1 Chuck Roast, cut into 1-inch cubes

1 Tbs Hawaiian sea salt 

1 pound collard green leaves, washed and rib removed half way up the leaf

Maui onion slices-optional

Method

Place one collard green on a clean work surface, then about a cup of meat on the upper half of the leaf. Sprinkle a little salt and then add a few slices of onion if desired. Wrap the collard leaves, folding the sides over the filling first, then rolling them up like a burrito. Then, place it on another collard green, seam side facing down and repeat the wrapping. Place the bundle in tin foil. Repeat with the remaining meat and collard leaves.

Follow your Instant Pot’s steaming instructions. Enjoy!