Spicy Collards and Okra

Atkins Best Recipes, p. 68

2 large bunches of collard greens (4 pounds total), rinsed, stems removed and discarded

3 tablespoons olive oil

4 large garlic cloves

½ teaspoon red pepper flakes

¼ pound okra, trimmed and sliced into rounds

1 ½ cups chicken broth

½ teaspoon salt

Bring a large stockpot filled two-thirds with water to a boil; add collards and cook 2 minutes. 

Two bunches is a lot of collards!

Drain.

Heat oil in 12-inch skillet over medium heat. Add garlic and red pepper; cook 1 minute, until garlic is golden. Add okra and cook 4 to 5 minutes more.

I used little pre-chopped frozen okras.

Add broth and collards to skillet and bring to a simmer. Cook 20 minutes, turning collards occasionally, until tender. Stir in salt.

Served up with a sexy Topless Reuben!

My Rating: 4/5 "Cultural appropriation aside, these are quite nice. The pepper adds just a hint of a kick that makes it different than your average greens recipe. It's quite healthy and quite tasty."