Spicy Collards And Okra

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Spicy Collards And Okra

 

2 large bunche collard greens, 4 lbs. total rinsed, stems removed and discarded

3 tablespoons olive oil

4 large garlic cloves, finely chopped

1/2 teaspoon crushed red pepper

1/4 pound okra, trimmed, sliced

1 1/2 cups vegetable broth

1/2 teaspoon salt

 

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 vegetable broth and collards to skillet and bring to a simmer. Cook 20

minutes, turning collards occasionally, until tender. Stir in salt.

Makes 8 servings.

Calories 111, Fat 6 g, Carbs 11.5 g, Fiber 6 g.