FoodLink - Purdue Extension

Okra and Greens

15 min
15 min
Total Time
30 min
Servings: 5


1 small onion (finely chopped)
2 tablespoons corn oil
1 pound packaged (about 1 1/2 packages) shredded greens such as mustard or collard
16 okra (washed with stems removed)
4 hot peppers (finely chopped and crushed)
1/4 cup water
1 lemon


  1. Chop onion. Wash okra and remove the stems. Finely chop hot peppers.
  2. Warm corn oil in a large heavy pan over medium heat. Add onions and sauté until golden brown (about 5 minutes).
  3. Add hot peppers, okra, greens, and water to the skillet.
  4. Bring water to a simmer, turn heat to low, cover skillet, and heat until greens are tender.
  5. Squeeze lemon juice over greens before serving.