Collard Greens and Okra, Bahia Style Yolanda's recipe

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Collard Greens and Okra, Bahia Style

 

3 bunches collard greens, washed thoroughly

salted water

1 pound fresh okra

1/4 cup vegetable oil

1 large red onion, sliced

5 cloves garlic, crushed

1 tablespoon ground coriander

1/2 teaspoon cayenne pepper

salt to taste

1/2 cup chopped fresh cilantro

 

Stack about 15 collard leaves together. Starting from a long side, roll tightly,

cigar fashion. Cut into thin ribbons. Repeat until all leaves are cut.. Heat

salted water to a boil in a large kettle. Drop in collards and cook 4 minutes.

Drain, reserving 1 cup of the liquid.Trim okra and cut each piece into 4 to 5

slices. Heat vegetable oil in a large skillet. Add onion, garlic and okra. Cook

until tender, 8 minutes. Add drained collards, coriander, cayenne, salt to taste

and reserved cooking liquid, if desired. Cook over high heat 5 minutes. Serve

immediately, garnished with cilantro.