From the Pantry Butler kitchen
Okra and Greens
Spicy and flavorful, this is an amazing side dish that doubles easily. Double up and enjoy it with a crowd during the summer months when okra is in season. USDA MyPlate Kitchen — Ohio Commission on Minority Health (public domain), via myplate.food
Ingredients
- 1 small onion, finely chopped
- 2 tablespoons corn oil — or cooking oil of choice
- 6 cups greens, shredded — 1 pound
- 16 okra pods
- 4 chili peppers, finely chopped and crushed
- 1/4 cup water
- 1 lemon, juiced
Method
- Wash hands with soap and water.
- In a large heavy pan sauté onions in oil until golden brown.
- Add remaining ingredients, except for lemon juice.
- Simmer over low heat, covered, until greens are tender.
- Squeeze on lemon juice before serving.
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