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Ingredients
- 3 bn Collard greens, washed thoroughly Salted water
- 1 lb Fresh okra
- 1/4 c. Vegetable oil
- 1 lrg Red onion, sliced
- 5 x Cloves garlic, crushed
- 1 Tbsp. Grnd coriander
- 1/2 tsp Cayenne pepper Salt to taste
- 1/2 c. Minced fresh cilantro
Directions
- 1. Stack about 15 collard leaves together. Starting from a long side, roll tightly, cigar fashion. Cut into thin ribbons. Repeat till all leaves are cut.
- 2. Heat salted water to a boil in a large kettle. Drop in collards and cook 4 min. Drain, reserving 1 c. of the liquid.
- 3. Trim okra and cut each piece into 4 to 5 slices. Heat vegetable oil in a large skillet. Add in onion, garlic and okra. Cook till tender, 8 min. Add in liquid removed collards, coriander, cayenne, salt to taste and reserved cooking liquid, if you like.
- Cook over high heat 5 min. Serve immediately, garnished with cilantro.
- Note: Palm oil is called for in the original recipe. It is a mild though distinctly flavored, reddish-orange oil extracted from palm kernels. Used extensively in African cooking, it is very high in saturated fat; thus it has fallen out of favor with some cooks. It can be found in some African and East Indian markets.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 655g | |
| Calories 697 | |
| Calories from Fat 496 | 71% |
| Total Fat 56.24g | 70% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 61mg | 3% |
| Potassium 1585mg | 45% |
| Total Carbs 47.63g | 13% |
| Dietary Fiber 18.4g | 61% |
| Sugars 11.39g | 8% |
| Protein 11.9g | 19% |
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