Okra Saag Feta
by Market Chef Monique Santua of Gastromonique
1 tbs grassfed ghee from Siply
2 tsp coriander
1/2 tsp ground cardamom
1 bunch young okra leaves
1 block feta from Goatalicious or Pure Luck Dairy, cut into 1/2″ cubes
Heat ghee in a pan over medium heat. Add spices to toast until fragrant. Add okra leaves, 1/3 c water, & lime juiced and cook until wilted and tender.
Place contents of the pan into a food processor or blender with 2 tbs water. Blend to creamed spinach texture.
Return to pan over medium heat and fold in feta, making sure not to over mix. Season with salt to taste.