Collard Greens and Okra Salad w/ Spicy Vinaigrette

Ingredients

• 12-15 Whole Okra pods
• 1 bunch Collard Greens (cut into strips)
• Frozen Baby Lima beans or edamame (thawed)
• Cucumbers (halved lengthwise then cut into quarters)
• Pickled celery (optional)
• Padron peppers (optional)
• 1 tsp Sesame seeds
• 2 tbsp Asian Vinaigrette
• 2 tbsp garlic (finely chopped)
• 2 tbsp ginger (finely chopped)
• 2 tbsp red bell pepper (diced)
• 1 tsp dried herbs (thyme, oregano, or basil)
• 1 tsp crushed red peppers or fresh Thai chiles
• 1/2 tbsp sugar
• 1/4 tbsp paprika
• 1/4 cup rice vinegar
• 1/4 cup Tamari Sauce
• 2 tbsp olive oil
• 1 tsp sesame oil
• Salt and pepper to taste
• 1/2 cup celery (thinly sliced)
• 1/2 tsp sugar
• 1/2 tsp kosher or sea salt
• 1/4 cup coconut water
• 1/2 cup rice vinegar
• 1/2 stalk lemongrass (cut into pieces and lightly smashed)

Instructions

1. 1

   --- Make The Salad ---

2. 2

   Tightly roll Collard leaves into cigars and then cut into strips. Wash and drain.

3. 3

   Using flat side of chef knife smash the cucumbers by gently pressing down on them with your palm.

4. 4

   Blanch the okra pods by boiling for 3-4 minutes and then adding them to a pot of ice cold water for 5 minutes to stop the cooking. Slice each pod in half lengthwise.

5. 5

   Assemble the salad adding okra, collards, beans, and cucumbers in a bowl and mix well.

6. 6

   Toss with vinaigrette and then top with celery, peppers, and sesame seeds.

7. 7

   --- Make the Vinaigrette ---

8. 8

   Mix all vinaigrette ingredients and a mixing bowl and set aside until ready to use.

9. 9

   --- Pickled Celery Instruction ---

10. 10

    Blanch celery by boiling in a pan of water then removing from heat and allowing to stand in iced bowl of water. Place celery in a mason jar with lid

11. 11

    Bring remaining ingredients to a gentle simmer long enough to dissolve the sugar and salt

12. 12

    Remove from heat and add to jar of celery. Allow to cool, preferably over night in the refrigerator, but at least 30 minutes.