Taioba leaves

Xanthosoma brasiliense, X. taioba

leaf

Large leaves cooked for a long time, stir-fried with garlic like collard greens, in Minas Gerais.

Origin

Brazil

Season (United States)

all year round

Preparation

Always cooked for a long time: raw, they burn the mouth (oxalate crystals). Only true taioba: ornamental relatives are toxic. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

The same genus gives malanga, whose tuber is eaten.