Collard Greens and Okra, Bahia Style Here it is Judith

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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.

 

 

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