3 bunches collard greens
1 lb. fresh okra
1 lg. red onion, sliced
5 cloved garlic, crushed
2 tbsp. soy or other vegetable oil
2 tbsp. palm oil (optional)
1 tbsp. ground coriander
1/2 tsp. cayenne pepper
1/2 c. coarsely chopped cilantro leaves

Wash collard leaves individually on both sides with rubbing motion. Stack approximately 15 leaves evenly. Roll from long side in cigar fashion. Cut into 1/8 inch ribbons. Continue until all leaves are cut. Drop into boiling salted water just to cover. Blanch 4 minutes only. Drain. Set aside. Reserve one cup cooking liquid.

Wash okra and cut off tops. Slice diagonally into about 4 or 5 slices per stem. Saute onion, okra, and garlic in soy oil an palm oil (if used) 8 minutes. Add drained collards, coriander and cayenne. Stir- fry on medium high heat 5 minutes. Serve immediately with cilantro as garnish. Add a little pot likker, if desired.