Spicy Collards & Okra
2 large bunches of collard greens (4 lbs total) rinsed, stems removed and discarded
3 tablespoons of olive oil
4 large garlic cloves, finely chopped
1/2 teaspoon of crushed red pepper
1/4 pound of okra, trimmed & sliced
1 1/2 cups of chicken broth
1/2 teaspoon of salt
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Instructions: Bring a large stockpot filled two-thirds with water to a boil; add collards and cook 2 minutes. Drain. Heat oil in 12-inch skillet over medium heat. Add garlic and pepper; cook 1 minute, until garlic is golden. Add okra and cook 4 to 5 minutes more. Add broth and collards to skillet and bring to a simmer. Cook 20 minutes, turning collards occasionally, until tender. Stir in salt. Serves 8
Carbohydrates: 11.5 grams
Net Carbs: 5.5 grams
Fiber: 6 grams
Protein: 5.5 grams
Fat: 6 grams
Calories: 111 |
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