Lau Lau

Directions

1. 1
   Fill large pot with 1 inch water, and bring to a boil.
2. 2
   Drop collard leaves in water one at time, and cook 1 to 2 minutes, or until slightly soft.
3. 3
   Transfer to plate to drain.
4. 4
   Set aside.
5. 5
   Place steamer basket over boiling water in pot, add sweet potatoes, cover, and steam 8 minutes, or until just tender.
6. 6
   Transfer to bowl, and stir in spinach, coconut milk, green onion, red pepper flakes, and paprika.
7. 7
   Season with salt and pepper, if desired.
8. 8
   Keep steamer basket in pot over low heat, adding more water, if necessary, to maintain 1 inch depth.
9. 9
   Lay 1 collard leaf face down on work surface, with stem pointing away from you.
10. 10
    Spoon 1/4 cup sweet potato filling 2 inches from bottom of collard leaf.
11. 11
    Fold bottom edge of collard leaf over filling, fold in sides, and roll away from you, creating as tight a roll as possible.
12. 12
    Increase heat under steamer to high.
13. 13
    Transfer rolls to steamer basket, cover pot, and steam 2 to 3 minutes.
14. 14
    Transfer to serving platter with tongs.