| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
East Indian |
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 26, 1997.
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