Okra and Duck Green Salad

Name: Okra and Duck Green Salad
Yield: 8
Ingredients: 1 1/2 cups chopped onion (220 g); 1 tablespoon olive oil; 800g okra, cut in half; 1/4 cup cooked duck green (40 g); 1 1/2 cups tomato puree (370 g); 1/2 teaspoon ground cumin; 2 tablespoons vinegar; 1/2 teaspoon garlic powder; 1 pinch of salt; 1/4 teaspoon chopped hot pepper or finger chilies; 1 mashed clove of garlic

1
1 1/2 cups chopped onion (220 g)
2
1 tablespoon olive oil
3
800g okra, cut in half
4
1/4 cup cooked duck green (40 g)
5
1 1/2 cups tomato puree (370 g)
6
1/2 teaspoon ground cumin
7
2 tablespoons vinegar
8
1/2 teaspoon garlic powder
9
1 pinch of salt
10
1/4 teaspoon chopped hot pepper or finger chilies
11
1 mashed clove of garlic

Ingredients

1
1 1/2 cups chopped onion (220 g)
2
1 tablespoon olive oil
3
800g okra, cut in half
4
1/4 cup cooked duck green (40 g)
5
1 1/2 cups tomato puree (370 g)
6
1/2 teaspoon ground cumin
7
2 tablespoons vinegar
8
1/2 teaspoon garlic powder
9
1 pinch of salt
10
1/4 teaspoon chopped hot pepper or finger chilies
11
1 mashed clove of garlic

Directions

1
In a medium saucepan, sauté the onion in olive oil over medium heat until golden (about 3 minutes)
2
Fry the okra and cook, stirring constantly with a wooden spoon, until dark green (about 5 minutes)
3
Add remaining ingredients, stir, and let simmer
4
Tame, reduce heat, and cook until the okra is tender (about 10 minutes)
5
Transfer to a medium bowl and let cool
6
Cover with plastic wrap and refrigerate for about 45 minutes before serving
7
91 calories per serving