1. Stack about 15 collard leaves together. Starting from a long side, roll tightly, cigar fashion. Cut into thin ribbons. Repeat until all leaves are cut. 2. Heat salted water to a boil in a large kettle. Drop in collards and cook 4 minutes. Drain, reserving 1 cup of the liquid. 3. Trim okra and cut each piece into 4 to 5 slices. Heat vegetable oil in a large skillet. Add onion, garlic and okra. Cook until tender, 8 minutes. Add drained collards, coriander, cayenne, salt to taste and reserved cooking liquid, if desired. Cook over high heat 5 minutes. Serve immediately, garnished with cilantro. Note: Palm oil is called for in the original recipe. It is a mild though distinctly flavored, reddish-orange oil extracted from palm kernels. Used extensively in African cooking, it is very high in saturated fat; thus it has fallen out of favor with some cooks. It can be found in some African and East Indian markets. Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" on Jan 26, 1997.