SPICY COLLARDS AND OKRA
Servings: 8
Prep time: 0:20:00
Bake/Cook time: 0:30:00
Calories: 111
Fat: 6 grams
Protein: 5 grams
Carbohydrates: 11 grams
Fiber: 6 grams
Net Carbs: 5 grams
2 large bunches of collard greens (4 pounds total), rinsed,
stems removed and discarded
3 tablespoons olive oil
4 large garlic cloves, finely chopped
1/2 teaspoon crushed red pepper
1/4 pound okra, trimmed and sliced in rounds
1 1/2 cups chicken broth
1/2 teaspoon salt
1. Bring a large stockpot filled two-thirds with water to a
boil; add collards and cook 2 minutes. Drain.
2. Heat oil in 12 skillet over medium heat. Add garlic and
pepper; cook 1 minute, until garlic is golden. Add okra
and cook 4 to 5 minutes more.
3. Add broth and collards to skillet and bring to a simmer.
Cook 20 minutes, turning collards occasionally, until
tender. Stir in salt.
This dish combines two favorite southern vegetables. Loaded
with fiber, minerals and iron, it is as nutritious as it is tasty. On
the other hand, if you are not an okra fan, feel free to leave it
out.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com 
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