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Spicy Collards And Okra


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  • 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


Servings 8


Step 1

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
Calories: 111

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