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
- 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.