Okra and Greens

30 min · Serves 5

Based on a recipe from Ohio Commission on Minority Health, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1small onion, finely chopped
• 29.6 mlcorn oil
• 6 cupsgreens, shredded
• 16okra pods
• 4chili peppers, finely chopped and crushed
• 1lemon, juiced
• ¼ cupwater

How to cook it

1. Warm the corn oil in a large, heavy pot over medium heat for 1 to 2 minutes until shimmering.
2. Add the finely chopped onion and cook, stirring occasionally, for 5 to 7 minutes until golden brown.
3. Toss the shredded greens, okra pods, finely chopped and crushed chili peppers, and ¼ cup water into the pot.
4. Cover the pot with a lid, turn the heat down to low, and simmer for 15 to 20 minutes until the greens and okra are completely tender when pierced with a fork.
5. Remove the pot from the heat, stir in the juice of the lemon, and transfer to a serving dish to serve warm.

More Kubbord recipes