Okra and Greens

Name: Okra and Greens
Yield: 5 servings
Ingredients: 1 small onion, finely chopped; 2 tablespoons corn oil (or cooking oil of choice); 6 cups greens, shredded (1 pound); 16 okra pods; 4 chili peppers, finely chopped and crushed; 1/4 cup water; 1 lemon, juiced

Source: Ohio Commission on Minority Health

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Spicy and flavorful, this is an amazing side dish that doubles easily. Double up and enjoy it with a crowd during the summer months when okra is in season.

Makes

5 servings

Ingredients

1 small onion, finely chopped
2 tablespoons corn oil (or cooking oil of choice)
6 cups greens, shredded (1 pound)
16 okra pods
4 chili peppers, finely chopped and crushed
1/4 cup water
1 lemon, juiced

Directions

Wash hands with soap and water.
In a large heavy pan sauté onions in oil until golden brown.
Add remaining ingredients, except for lemon juice. Simmer over low heat, covered, until greens are tender.
Squeeze on lemon juice before serving.

Notes

You can substitute about 2 cups of cut/frozen okra in place of whole okra. Learn more about: Onions Greens Okra Lemons

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.