SOUL FOOD – Green Recipes

Spinach scare got you down?

These Soul Food recipes are food for thought…

Grandmother’s Southern Fried Okra


  • 1 lb Fresh okra, cut into 1 inch pieces
  • 1 lg Green tomato, diced
  • 1 med Onion chopped
  • 1 Clove garlic, minced (optional)
  • 1 Jalapeno pepper halved & sliced, remove seeds if too hot
  • 2 Eggs beaten (vegans: try substituting creamed silken tofu plus a dash of mustard)
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 c Milk
  • 1 c Cornmeal
  • 1/4 c Vegetable oil


Combine okra, tomato, onion, garlic & jalapeno in large bowl. In separate bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the okra and at the bottom of the bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will have a gooey consistency.

Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when dash of cornmeal sizzles.
Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry till underside golden brown, 10-15 minutes. Then invert on plate and slide other side up into skillet and cook uncovered 5-8 min until golden brown. Remove from skillet to paper towels to drain excess oil. Serve hot.

Yield: 6 servings

Stir fry Kale


3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

1 cup bread crumbs

3 bunches kale – washed, dried, and shredded


Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.

Mix in breadcrumbs, and cook and stir until brown.

Stir in kale, and cook until wilted. Serve hot or warm.

Yield: 6 servings

Savory Sauteed Green Beans


2 pounds of snapped beans
1 whole vidalia onion or 1 cup of shallots
half a cup of sliced mushrooms
2 tablespoons of butter
1/4 cup of virgin olive oil
salt and pepper
minced garlic


Boil green beans in salted water. When cooked, place to the side.
Saute sliced onions or shallots and mushrooms in olive oil and butter.
Add garlic-but make sure the garlic does not burn.
Add the green beans to the saut��ed mixture and combine.
Add salt and pepper to taste.

Zulu Greens


3 pounds collard greens

2 tablespoons vegetable oil

6 medium carrots, chopped

2 medium onions, chopped

1 medium russet potato, scrubbed, cut in 1-inch cubes

1 rib celery, chopped 1 tablespoon minced fresh gingerroot

2 fresh hot chili peppers, seeded, minced

1 clove garlic, minced

2 quarts water

1 1/2 tablespoons Vege-Sal

Cider vinegar, for serving


Fill a sink with cold water and add the collards. Agitate them to remove the dirt, changing the water if necessary; drain. Cut off the woody stems and cut crosswise into 1/4-inch pieces. Coarsely chop the leaves.

Heat the oil in a kettle large enough to hold the greens. Add carrots, onions, potato, celery, ginger, chili and garlic. Cook over medium heat, stirring often, until the vegetables have softened, about 6 minutes. Stir in chopped stems and water; heat to a boil. Add a batch of collard leaves and cook until wilted. Repeat adding batches until all fit in the kettle.

Reduce heat to medium-low and cook, stirring often, until all the vegetables are tender, about 1 hour. Stir in the Vege-Sal, cover tightly and let stand for 10 minutes. Serve with vinegar on the side.

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