Instructions: Bring a large stockpot filled two-thirds with water to a boil; add collards and cook 2 minutes. Drain.

Heat oil in 12-inch skillet over medium heat. Add garlic and pepper; cook 1 minute, until garlic is golden. Add okra and cook 4 to 5 minutes more.

Add broth and collards to skillet and bring to a simmer. Cook 20 minutes, turning collards occasionally, until tender. Stir in salt.

This recipe yields 8 servings.

Description: "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."

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