Collards and Okra
3 bunches of collard greens
1 pound of fresh okra
1 large red onion, sliced
5 cloves of garlic, crushed
2 tablespoons of soy or other vegetable oil
2 tablespoons of palm oil optional)
1 tablespoon of ground coriander
1/2 teaspoon of cayenne pepper
1/2 cup of coarsely chopped cilantro leaves |
Instructions: Wash collard leaves individually on both sides with rubbing motion. Stack approximately 15 leaves evenly. Roll from long side in cigar fashion. Cut into 1/8 inch ribbons. Continue until all leaves are cut. Drop into boiling salted water just to cover. Blanch 4 minutes only. Drain. Set aside. Reserve one cup cooking liquid. Wash okra and cut off tops. Slice diagonally into about 4 or 5 slices per stem. Sauté onion, okra, and garlic in soy oil an palm oil (if used) 8 minutes. Add drained collards, coriander and cayenne. Stir- fry on medium high heat 5 minutes. Serve immediately with cilantro as garnish. |
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