Spicy Collards And Okra
- 2 large bunche collard greens - (4 lbs total) rinsed, stems
- removed and discarded
- 3 tablespoons olive oil
- 4 large garlic cloves finely chopped
- 1/2 teaspoon crushed red pepper
- 1/4 pound okra trimmed, sliced
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
Bring a large stockpot filled two-thirds with water to a boil; add collards and cook 2 minutes. Drain.
Heat oil in 12-inch skillet over medium heat. Add garlic and pepper; cook 1 minute, until garlic is golden. Add okra and cook 4 to 5 minutes more.
Add broth and collards to skillet and bring to a simmer. Cook 20 minutes, turning collards occasionally, until tender. Stir in salt.
This recipe yields 8 servings.
Carbohydrates: 11.5 grams
Net Carbs: 5.5 grams
Fiber: 6 grams
Protein: 5.5 grams
Fat: 6 grams