Old-School Okra and Tomatoes
There are a couple of techniques that prevent okra from becoming too slimy. First and foremost, don’t overcook it. When okra is cooked to just tender, it is fresh and crispy, not “ropey”. The other technique is cooking okra with acid. This recipe uses both tomato and and a bit of red wine for best results. Adapted and reprinted with permission from Okra, a Savor the South® cookbook by Virginia Willis, copyright © 2014. Published by University of North Carolina Press.
Seres: 4 to 6
- 2 tablespoons organic canola or olive oil
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1/2 cup dry red wine
- 1 pound okra, stem ends trimmed, cut into 1/2-inch pieces
- 4 tomatoes, cored, seeded, and chopped
- 3 sprigs fresh thyme
- 2 bay leaves, preferably fresh
- Coarse kosher salt and freshly ground pepper
Heat the oil in a sauté pan over medium heat. Add the onion and cook, stirring until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the red wine, and cook, until reduced by half.
Add the okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, and reduce the heat to a low simmer. Cook, stirring occasionally, until the vegetables are tender, 12 to 14 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Per serving: 95 calories; 9g carbs; 5g fat; 2g protein; 7mg sodium; 3g sugar
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