Posted by: SV | December 7, 2009

Collard Greens and Dried Shrimp

Don’t be put off by this because of the collard greens.  It’s not the usual mushy collards of the South.  I don’t trim the stem off the collards so it takes no time at all to make this dish and it gives the dish a little bit of crunch.  Chinese broccoli, broccolini or bok choy would be good substitutes.

What makes this an Asian dish is the dried and salted shrimp, a common staple in Asian pantries.  Note that the shrimp will impart a lot of flavor and saltiness to the dish so go easy on the seasoning.  You could even skip the fish sauce.

Collard Greens and Dried Shrimp/Cai Lan Xao Tom Kho
(Serves 4-6)

  • 2/3 cup dried shrimp
  • 4 tbsp olive oil
  • 1/2 cup chopped onion
  • 2 bunch of collard greens, chopped (~1lb)
  • 1 tbsp fish sauce (optional)
  • cracked black pepper to taste

1.  Soak dried shrimp in a cup of water for 30 minutes. Drain the shrimp and reserve the liquid.

2.  Heat oil in a large skillet over medium-high heat.  Add chopped onion and stir-fry until wilted.

3.  Add to the onions, the drained shrimp and stir-fry for 2-3 minutes.

4.  Add the chopped collard greens to the shrimp mixture.  Add cracked black pepper and the reserved liquid from soaking the shrimp. Optional – drizzle fish sauce over the collard greens once it has cooked down a bit.  Stir-fry for another 5 minutes until collards are bright green and the stems still has some firmness.



  1. Wow, this was looks delicious. I can’t wait to make this for my family. Looks very healthy and tasty!

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