Collard Greens And Okra, Bahia Style

Directions

1. 1. Stack about 15 collard leaves together. Starting from a long side, roll tightly, cigar fashion. Cut into thin ribbons. Repeat till all leaves are cut.
2. 2. Heat salted water to a boil in a large kettle. Drop in collards and cook 4 min. Drain, reserving 1 c. of the liquid.
3. 3. Trim okra and cut each piece into 4 to 5 slices. Heat vegetable oil in a large skillet. Add in onion, garlic and okra. Cook till tender, 8 min. Add in liquid removed collards, coriander, cayenne, salt to taste and reserved cooking liquid, if you like.
4. Cook over high heat 5 min. Serve immediately, garnished with cilantro.
5. 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.