Teczcape-An Escape to Food

An updated post on Collard Wraps filled with shredded (leftover) duck instead of chicken, carrots, red cabbage and cucumbers. A guilt-free healthy and flavorful wrap/roll, best enjoyed in summer-like temperatures.


----------Two Years Ago----------
Low-carb or no-carb seekers for Healthy Rainbow Veggies Lavash Wrap or Veggie Egg Omelet and Sweet Potato Tortilla Wrap can now turn to this quick and easy Chicken Collard Wraps.


A fuss-free recipe using collard greens (cabbage is a good alternative) and leftover chicken.

Low-carb or no-carb seekers for Healthy Rainbow Veggies Lavash Wrap or Veggie Egg Omelet and Sweet Potato Tortilla Wrap can now turn to this quick and easy Chicken Collard Wraps.


A fuss-free recipe using collard greens (cabbage is a good alternative) and leftover chicken.

I have cooked this bean soup (Tuscan Bean Soup) before, but this time replacing the "greens" from kale to collard.

I enjoy making such bean-style soups - warm and wholesome especially towards the last few months of the year when it is typically colder; and this is also the time when I bring in the Immersion Hand Blender to better use - making pureed soups e.g Asparagus Soup, Pumpkin Soup or simply to make soups thicker.

I love it when Whole Foods Market have their organic winter greens (kale, collard greens) on sale. Normally, a bunch will be $1.99; but during a sale event, it's 2 bunches for $3 (one for $1.50).

Spot the shrimps!

Having done kale and collard green stir-fries with garlic previously (and know it works well), this stir-fry is a more glorified version with mushrooms and carrots.

I tried Lacinato kale for the first time the other day. Well, the kale that I have been talking about and cooking with previously is green kale (with curly leaves). You know what? I may actually prefer Lacinato kale (flatter leaves) as the leaves cooked faster and more tender than green kale.

I digress.

It is about collard greens today.





Remember the stir-fry of collard greens I have done with cabbage previously?


Well, I have turned it into a one-dish noodle creation - kinda typical of my style. No surprise.

I used Wang Korean Sweet Potato Starch Noodle, the same noodle used for my home-style Japchae. And this "collard green noodle" actually carried some Japchae resemblance. Who knew there were collard greens in there?

Ventured out to Collard Greens only recently, after dealing with kale (recipes include Stir-Fry Kale, Kale Pasta, Kale and Potato Soup and even Kale Ice Popsicles!) a couple of times.

So, what can I do with collard greens? Chinese home-cooking is my comfort zone, so I fall back to stir-fry, in this first attempt on collard greens. At home, I don't control a high-heat wok like in a professional kitchen, thus I am usually into low-medium-temperature cooking, to minimize the destruction of nutrition faced in the process of high-heat cooking. There are also a couple of techniques used in food prep. to ensure even cooking of the ingredients especially for winter greens such as kale and collard greens.

Stems and leaves separated, is the way to go. Rather, thin shreds of stems and leaves, separated. Cooking Tip: Fry the stems first and when they are half-cooked, add the leaves, then cook the entire dish to completion.

I have not tried the Southern way of cooking collard greens, though I have seen it quite often on TV. To me, it just seems OVERCOOKED. Maybe it tastes good? I don't know. But (1) I do not like my greens turning yellow. And (2) I do not like it overcooked. Or perhaps, I am too used to the Asia way of home-style cooking. Here, my collard greens in a home-style stir-fry with cabbage, carrots, mushrooms and a little spices: Stir-Fry Collards with Cabbage and Carrot