Instructions: 1. Stack about 15 collard leaves together. Starting from a long side, roll tightly, cigar fashion. Cut into thin ribbons. Repeat until all leaves are cut.

2. Heat salted water to a boil in a large kettle. Drop in collards and cook 4 minutes. Drain, reserving 1 cup of the liquid.

3. Trim okra and cut each piece into 4 to 5 slices. Heat vegetable oil in a large skillet. Add onion, garlic and okra. Cook until tender, 8 minutes. Add drained collards, coriander, cayenne, salt to taste and reserved cooking liquid, if desired.

Cook over high heat 5 minutes. Serve immediately, garnished with cilantro.

Note: Palm oil is called for in the original recipe. It is a mild though distinctly flavored, reddish-orange oil extracted from palm kernels. Used extensively in African cooking, it is very high in saturated fat; thus it has fallen out of favor with some cooks. It can be found in some African and East Indian markets.

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