Collard green/13 recipes

This succulent dish is easy to make and tastes wonderful with rice, toast or buttered noodles.

This Chinese invention is loved by Thais, who serve salty eggs as a contrast to the incendiary heat of a green curry or a bland dish. Kai kem is traditionally made with duck's eggs, which are cured for several weeks in a simple salt brine. Once cured, they keep for many months at room temperature, and are boiled when it's time to eat them.

Beef and cheddar cheese in a flaky crescent roll crust.