Taioba Sauté


1/8 cup onion, chopped

2 cups taioba (elephant's ears greens)

1/2 tablespoon olive oil 

1 tablespoon garlic, crushed

dash of salt

  1. Wash and prepare vegetables. 
  2. In a large skillet, heat olive oil over medium-high heat. 
  3. Add garlic and onions and sauté for 1 minute. 
  4. Add taioba and sauté for 5 minutes or until tender. (Taioba is very delicate to cook. You start with 2 cups fresh, and end with 1/2 cup cooked.) 
  5. Sprinkle with salt and serve. 
  • Combine chopped taioba with whole-wheat bread cubes, raw eggs, and your favorite low-fat shredded cheese to create a tasty stuffing for chicken. 
  • Serve cold taioba mixed with maxixe salad. 
  • Use taioba as a great tasting pizza topping. 
Nutrition Facts: 

Serving size: 1/2 cup

Calories: 90

Fruits and Vegetables: 1/2 cup

Fat: 7 g

Fiber: 1 g

Sodium: 170 mg


This material was developed by the UMass Extension Nutrition Education Program.

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