Okra Stew with Tomatoes
3 Tbsp extra virgin olive oil
1 large onion, halved and cut into thick slices
Salt and freshly ground black pepper
1 pound okra, trimmed
2 Tbsp chopped garlic
4 cups chopped tomato (canned, with the juice, is fine)
1 Tbsp minced fresh oregano (optional)
Chopped parsley leaves for garnish
1. Put 2 Tbsp of the oil in a deep skillet or large pot over medium-high heat. When hot, add the onion, sprinkle with salt and pepper, and cook, stirring frequently, until soft and turning golden, 2 to 3 minutes. Remove with a slotted spoon.
2. Add the remaining oil to the pot and stir in the okra. cook, stirring occasionally, until it begins to brown a little, then add the garlic and cook for another minute or so, stirring once or twice. Return the onion to the pot and add the tomato, along with a cup of water. Sprinkle with salt and pepper.
3. Bring the mixture to a boil, then lower the heat so it bubbles gently. Cook, stirring every once in a while, until the okra is very tender and the sauce has thickened, about 45 minutes. Stir in the oregano if you like, then taste and adjust the seasoning and serve, garnished with parsley.
Makes 4 servings.
Return to Top
Okra and Summer Squash
From The Practical Produce Cookbook by Ray and Elsie Hoover
2/3 cup water
1 tsp. salt
1 cup slivered carrots
1 1/2 cup slice summer squash (1/4 inch thick)
1 1/2 cup sliced okra (1/2 inch thick)
1 cup diagonally sliced green onions (1 inch pieces)
3 tbsp. butter
Combine water and salt and bring to a boil. Add carrots and cook, covered, about 5 minutes. Add squash, okra and onions and cook about 3 minutes longer or until tender crisp. Drain and season with pepper and butter.