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"greeny green" collard greens and okra salad

Okra in a salad is a thing. Okra and collard greens in a salad together are a really green and delicious thing. This dish works as a side dish, but pairs well with flank steak for a main entree.

collard greens recipe with okra, cucumbers, and lima beans

It's pretty much a given that for any major holiday, collard greens in some form are going to be on our menu. The reality is we have collards at least once a week whether it's a salad, condiment, or your typical Southern style collard greens.

A few local area farmers are still harvesting okra. As long as they have them, I'm buying them. Every week I feel like it's the last week so I buy way more than I need with the confidence I'll figure out creative okra recipes to enjoy them. One of these recipes is this collard greens and okra salad.

I figured I'd embrace green and just make a big green ass salad with crazy amounts of flavor. So in addition to the collards and okra, I added cucumbers, baby lima beans, pickled celery, and padron peppers. The pickled celery is so good, you'll want to make enough to keep on hand.

The best thing about these is they actually make celery edible. Ah yeah, I've never had celery that taste halfway good, let alone something I craved. I do not count drowning celery in ranch or blue cheese dressing as edible celery. The difference maker is the Thai influenced pickling brine which consists of coconut water and lemongrass. 

Okra can be soft, almost mushy at times, so I wanted some crunch to this dish. The smashed cucumbers and pickled celery both add just the right amount. The lima beans add some heft, as well as good fiber and protein sources. Padron peppers are actually mild so no need to fear any real heat though the vinaigrette has a little zing to it.

The salad ingredients are actually brought together with an Asian vinaigrette I typically use for naked fried chicken. The recipe speaks to the versatility of the dressing. Unlike most vinaigrettes which include a higher ratio of oil to vinegar, this version has a higher amount of vinegar. The extra acidity is perfect for cooking the many raw ingredients including the bitter collard greens. The sweetness and acid breaks down the greens and gets rid of all that bitterness.

collard greens recipe with okra, cucumbers, and lima beans

How do you get rid of the okra slime?

Any discourse on okra will eventually lead to slime concerns. What's good for gumbo ain't good for other okra recipes. A few things to consider in avoiding the slime factor:

  • The smaller the pod, the less slime you'll get
  • Wash and dry okra very thoroughly. Drying is key!
  • Generally speaking, cook okra at high heat levels using methods like roasting, searing, frying, or grilling. For this recipe blanching works well.
  • Cook okra in small batches. Overcrowded pans bring temps down which leads to steam which leads to slime
  • Add okra at the very end when you're ready to eat the dish as this will minimize contact with moisture. The acid in the vinaigrette is actually good for slime mitigation.

Do other greens work in this recipe?

Yes, though this is a collard greens recipe the freedom is yours to flip the switch. There are many varieties that make good substitutes, particularly the tougher ones like black kale, chard, or other kale varieties. They stand up well to the vinaigrette relative to dainty greens like spinach.

Substituted black kale for the collard greens

collard greens recipe with okra, cucumbers, and lima beans

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If you make this collard greens recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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For another cool collard greens recipe try these Brisket Collard Greens, Southern Style Greens w/ Turkey, or Collards and Cabbage Pozole Soup

collard greens recipe with okra, cucumbers, and lima beans

Add flank steak for a non-vegan main dish option

collard greens recipe with okra, cucumbers, and lima beans

Collard Greens and Okra Salad w/ Spicy Vinaigrette

Unique collard greens recipe that can be prepared quickly for an easy weeknight salad or can be added to your repertoire of Thanksgiving side dishes. Greens are paired with fresh okra, lima beans, and cucumbers then topped with Asian vinaigrette.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Salad, Side Dish
Cuisine: Modern Soul Food, southern
Servings: 4 people
Calories: 121kcal
Author: Marwin Brown

Ingredients

Salad 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 teaspoon Sesame seeds
  • 2 tablespoon Asian Vinaigrette

Spicy Vinaigrette Ingredients

  • 2 tbsp  garlic  finely chopped
  • tablespoon ginger  finely chopped
  • tbsp  red bell pepper  diced
  • tsp  dried herbs thyme, oregano, or basil
  • teaspoon crushed red peppers or fresh Thai chiles
  • ½  tablespoon sugar
  • ¼  tbsp  paprika
  • ¼  cup  rice vinegar
  • ¼  cup  Tamari Sauce
  • tbsp  olive oil
  • tsp  sesame oil
  • Salt and pepper to taste

Pickled Celery

  • ½ cup celery thinly sliced
  • ½ teaspoon sugar
  • ½ teaspoon kosher or sea salt
  • ¼ cup coconut water
  • ½ cup rice vinegar
  • ½ stalk lemongrass cut into pieces and lightly smashed

Instructions

Make The Salad

  • Tightly roll Collard leaves into cigars and then cut into strips. Wash and drain.
  • Using flat side of chef knife smash the cucumbers by gently pressing down on them with your palm.
  • 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.
  • Assemble the salad adding okra, collards, beans, and cucumbers in a bowl and mix well.
  • Toss with vinaigrette and then top with celery, peppers, and sesame seeds.

Make the Vinaigrette

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

Pickled Celery Instruction

  • 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
  • Bring remaining ingredients to a gentle simmer long enough to dissolve the sugar and salt
  • Remove from heat and add to jar of celery. Allow to cool, preferably over night in the refrigerator, but at least 30 minutes.

Notes

  • Collard Greens can be substituted with chard or kale Skirt steak can be added for a more main dish option
A few things to consider in avoiding the slime factor:
  • The smaller the pod, the less slime you'll get
  • Wash and dry okra very thoroughly. Drying is key!
  • Generally speaking, cook okra at high heat levels using methods like roasting, searing, frying, or grilling. For this recipe blanching works well.
  • Cook okra in small batches. Overcrowded pans bring temps down which leads to steam which leads to slime
  • Add okra at the very end when you're ready to eat the dish as this will minimize contact with moisture. The acid in the vinaigrette is actually good for slime mitigation.

Nutrition

Calories: 121kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 832mg | Potassium: 206mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1070IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 0.8mg
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