Get ready to transport your taste buds to the sunny beaches of Brazil with this mouthwatering Collard Greens and Okra Bahia Style recipe! Imagine a dish that combines the earthy richness of collard greens with the unique texture of okra, all seasoned with a tantalizing blend of spices that will make your kitchen come alive with authentic Brazilian flavors. This recipe isn't just a side dish – it's a culinary journey that promises to turn an ordinary meal into an extraordinary experience that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Brazilian
Serves: 4 servings
Ingredients
- 1 pound collard greens, chopped
- 1 cup okra, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Thoroughly wash the collard greens under cold running water, removing any dirt or debris. Pat dry with clean kitchen towels or paper towels.
- Stack the collard green leaves, roll them tightly, and slice them into thin strips (chiffonade style) using a sharp knife.
- Trim the ends of the okra and slice into 1/4-inch thick rounds, ensuring even cutting for consistent cooking.
- Peel and finely chop the onion, creating uniform small pieces to ensure even distribution of flavor.
- Mince the garlic cloves using a sharp knife or garlic press to release their aromatic oils.
- Heat olive oil in a large skillet or heavy-bottomed pan over medium heat until it shimmers and becomes fragrant.
- Add chopped onions to the hot oil and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, being careful not to burn the garlic.
- Introduce sliced okra to the pan and cook for 2-3 minutes, stirring occasionally to prevent sticking.
- Add the sliced collard greens to the pan, stirring to combine with the onions, garlic, and okra.
- Sprinkle salt, black pepper, and cayenne pepper over the vegetables, mixing thoroughly to distribute the seasonings.
- Reduce heat to medium-low, cover the pan, and let the vegetables cook for 15-20 minutes, stirring occasionally to prevent burning.
- Check the tenderness of the collard greens - they should be soft but still retain a slight bite.
- Taste and adjust seasoning if needed, adding more salt or cayenne pepper to suit your preference.
- Remove from heat and let stand for 2-3 minutes to allow flavors to meld together.
- Transfer to a serving dish and serve hot as a side dish or light main course with rice or bread.
Tips
- Preparation is Key: Wash your collard greens thoroughly and pat them completely dry to ensure the best texture and prevent excess water from diluting the flavors.
- Knife Skills Matter: When slicing collard greens, use the chiffonade technique for uniform, thin strips that cook evenly and look professionally prepared.
- Okra Handling: To minimize the slimy texture some people dislike, slice the okra quickly and cook it at a high enough temperature to seal in its natural juices.
- Seasoning Secrets: Don't be afraid to adjust the cayenne pepper to your heat preference – start with a little and add more to taste.
- Cooking Time Tip: Keep an eye on your greens – they should be tender but still have a slight bite. Overcooking can make them mushy and dull the vibrant green color.
- Serving Suggestion: This dish pairs perfectly with white rice, black beans, or as a side to grilled meats for a complete Brazilian-inspired meal.
- Make-Ahead Magic: This recipe actually tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 12g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
