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Receta Collard Greens And Okra, Bahia Style
by Global Cookbook

Collard Greens And Okra, Bahia Style
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Ingredientes

  • 3 bn Collard greens, washed thoroughly Salted water
  • 1 lb Fresh okra
  • 1/4 c. Vegetable oil
  • 1 lrg Red onion, sliced
  • 5 x Cloves garlic, crushed
  • 1 Tbsp. Grnd coriander
  • 1/2 tsp Cayenne pepper Salt to taste
  • 1/2 c. Minced fresh cilantro

Direcciones

  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. 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. 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.