Kale, a close kin to collards, should be be used within 2 or 3 days, as these greens wilt, turn yellow and become bitter very quickly. Even if the leaves look nice and green, they will have an unpleasant taste after a day or two. Keep unwashed in a plastic bag in the coldest part of the refrigerator.

In a large nonstick skillet, heat olive oil over medium heat.

Brown chicken on both sides. Add onion and garlic; cook 2 minutes.

Add tomatoes with their liquid to the pan with the cinnamon,

cayenne, salt, pepper and olives. Simmer, covered, 15 minutes.

Marinade

1 cup water

1/3 cup teriyaki sauce

2 tablespoons lime juice

1/4 c Canola oil

Place the fish in a shallow dish, then sprinkle with 1 tbsp fish sauce and some freshly ground black pepper. Cover and leave in the refrigerator

Rub salt, pepper and five spice powder all over duck portions. In a shallow dish, mix ginger, spring onions and rice wine or sherry, add duck portions and leave to marinade for at least 3-4 hours, turning duck pieces now and then.

Method :

Wash and dry duck.
Season inside and out with pepper.
Prick the skin with a fork to drain off fat during cooking.

Method :
Make a few shallow criss cross cuts on skin side of duck breasts.
Rub salt and pepper all over and leave for 15-20 minutes.

Half fill a large bowl with warm water and a second bowl with cold water. Dip each wrapper into the warmwater for 10 seconds and then into the cold water. Drain on paper towels and stack on a serving plate with greaseproof paper between each wrapper. Remove any remaining bones from the duck and shred the meat. Place in a serving dish. Cut the cucumber in half lengthways and scrape out the seeds. Cut the cucumber into 1 cm x 6 cm strips. Place in a serving dish. Put the bean sprouts in a separate serving dish.

Method :
In a bowl, mix garlic, shallots, five spice powder, sugar, vinegar, fish and soy sauce