Collard Greens And Okra, Bahia Style
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Collard Greens And Okra, Bahia Style
  Greens    Okra  
Last updated 6/12/2012 1:17:25 AM. Recipe ID 47775. Report a problem with this recipe.
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      Title: Collard greens and okra, bahia style
 Categories: None
      Yield: 1 Servings
 
      3 bn Collard greens, washed
           -thoroughly
           Salted water
      1 lb Fresh okra
    1/4 c  Vegetable oil
      1 lg Red onion, sliced
      5    Cloves garlic, crushed
      1 tb Ground coriander
    1/2 ts Cayenne pepper
           Salt to taste
    1/2 c  Chopped fresh cilantro
 
  1. 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. 2. Heat salted water to a boil in a large kettle.
  Drop in collards and cook 4 minutes. Drain, reserving 1 cup of the
  liquid. 3. 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. 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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Recipe ID 47775 (Apr 03, 2005)

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