Luau leaves should be cleaned and prepared. Thoroughly wash the leaves. Trim the stems and throw them away (or you can keep and use the stems, see note below). Make 1-inch ribbons out of the luau leaves. Set apart.

The diced onions should be sauteed for a few minutes in some oil in a big pot over medium heat. Add the luau stems once the onions have softened a bit (if using). Add the luau leaves after that.

1 cup of water should be added. Put the pot's lid on and bring to a boil before simmering. 1 hour of cooking. Every 20 minutes, check to see if it seems dry and add more water.

Add salt and sugar once the leaves are delicate and mushy. Note: If you prefer the luau leaves to be really soft and blended (almost like creamed spinach in texture), you may simmer them for longer. I personally prefer it that way and do it when we are not in a rush.

Slices of cooked octopus or squid are added while stirring. The squid or tako should be heated through after a further few minutes of cooking over medium heat.

Add coconut milk and stir. Continue to cook for a few minutes. Then, it's fit for consumption! Serve alongside rice.