Recipe - Collard Greens And Okra Bahia Style

3 bn Collard greens, washed
thoroughly
Salted water
1 pound Fresh okra
One fourth cup Vegetable oil
1 lg Red onion, cut or sliced up
5 Cloves garlic, crushed
1 tablespoon Ground coriander
One half teaspoon Cayenne pepper
Salt to taste
One half cup 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, reddishorange 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.