Recipe is from American Harvestby Nava Atlas. Cook over medium-high heat until evenly browned and crisp.

To freeze, trim away the stem and, then cut raw pods into 1/2-inch-thick slices crosswise and place in an airtight container. 1 pound frozen okra, thawed and sliced 1 small onion, chopped green bell pepper, chopped 2 celery, chopped 1 (14.5 ounce) can stewed tomatoes salt and pepper to taste Add ingredients to shopping list Directions Step 1 Place bacon in a large, deep skillet. Storing: Refrigerate unwashed and untrimmed pods in a paper bag in the crisper drawer for no more than five days. Reduce the heat and let simmer for 30 minutes stirring occasionally. Add seasoned salt, garlic powder, tomatoes, water, chicken base and okra. Saut until the vegetables are soft and the onions are translucent. Meanwhile wash okra and remove fuzz, if using fresh okra, cut into pieces add okra and simmer until okra is done, about 20 more minutes (less if using. Add tomatoes, chicken base, sugar and pepper stir well and let simmer for about 20 minutes adjust seasoning if needed. Add bacon, butter, onion, green pepper and garlic. Cook bacon slightly saute onion and garlic with bacon until tender. They can be delectable fried, grilled, or pickled.”īuying okra: Look for smaller pods of okra, about 2 to 3 inches long they’ll be more tender and flavorful than larger pods. In a large skillet, heat the oil over medium heat. Okra pods are fuzzy and deeply ridged, usually about 2 to 4 inches long. Some cooks appreciate its ability to thicken gumbos.

It’s the mucilaginous juices this vegetable exudes when sliced and cooked. Add the tomatoes and bring the mixture to a boil. It’s not the flavor, a pleasant bland of eggplant and green beans. Add the garlic and cook for 1 minute longer. In a large pot, add okra, tomatoes and water and season with garlic powder, onion powder, seasoned salt, onion and minced garlic. “Love it or hate it, few vegetables evoke such passionate opinions as okra. Reprinted by permission of Melissa’s Produce: Stir constantly until okra stops stringing. The acidity of the tomatoes seems to temper that unusual texture that us Yankees are so wary of.įrom Melissa’s Great Book of Produce by Cathy Thomas, here’s an introduction to okra, which can be a most perplexing vegetable. 1 12 cups sweet onions, chopped 2 12 cups okra, sliced 3 medium tomatoes, chopped or 14 ounces diced tomatoes salt & freshly ground black pepper hot sauce. Sauté okra, onions, celery, bell peppers and chopped garlic approximately 30 minutes. Bring mixture to a boil reduce heat to medium-low, cover, and simmer for 20 minutes. Add okra, tomatoes, chicken broth, sugar, salt, pepper, and cayenne. I learned to appreciate it pickled or fried while traveling through the South, as well as when it is combined with tomatoes, as in this classic Creole recipe. Add onion and garlic to pan, and cook, stirring often, over medium-high heat until tender, about 5 minus. Okra is a vegetable that arguably requires an acquired taste. A simpler cousin to gumbo, this side dish makes good use of the two vegetables when both are at their peak of summer flavor.

This recipe for Creole-style okra and tomatoes is inspired by an old Louisiana recipe.

Okra and tomatoes recipe