3 tablespoons of olive oil
1 onion, cut into rings
3 cups of okra
1 1/2 liters of vegetable or meat broth
7 leaves of kale, finely chopped
Salt to taste
3 tablespoons of olive oil
1 onion, cut into rings
3 cups of okra
1 1/2 liters of vegetable or meat broth
7 leaves of kale, finely chopped
Salt to taste
1
In a skillet, heat the olive oil and sauté the onion. Reserve
2
In a pot, combine the okra dissolved in 2 cups of vegetable or meat broth
Add the remaining broth
3
Bring to a simmer and cook, stirring constantly, until thickened
4
Add the kale, season with salt, and turn off the heat
5
Mix in the reserved onion and serve immediately.
