The model for the Kwanzaa Karamu is taken from the image of an African village after a bountiful harvest when all members of the community bring their produce together and create a feast. One person brings yams, another black-eyed peas or chicken and yet another peanuts. Feasting on foods contributed by each member of the community or family recognizes unity, cooperative economics, collective work and responsibility within
2 The next recipe is from Heart & Soul magazine.
Collard Greens with Okra
Serves 6
2 pounds fresh collard greens or 20 ounces frozen collards
2 teaspoons corn oil
2 teaspoons chopped fresh sage or rosemary or 1 teaspoon dried
1/2 cup chopped scallions
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (or to taste)
1 1/2 cup reduced-fat chicken broth
1/2 cup water
2 tablespoons cider or red wine vinegar
1/2 pound fresh okra, stems removed or 10 ounces frozen baby okra
Check the collards and discard any brown or withered leaves. Using a sharp knife, remove the stem and thick midrib of each leaf and discard. Stack a dozen or so leaves together, roll them tightly. Cut them crosswise into 1/2 inch-thick strips. Repeat with the remaining leaves. Wash greens thoroughly, rinsing at least three times. Drain and set aside.
Heat oil in a large Dutch oven or saucepan. Add sage or rosemary, scallions, salt and peppers. Saute over low heat for 2 minutes, stirring occasionally. Add the broth, water and vinegar. Bring to a boil. Add collards and mix well. Cover with a lid, reduce heat to medium and cook until collards are just tender, about 45 minutes. Add okra and cook 15 minutes more.