Okra

Gia Peterkin Trower

By
@peterkig

Another favorite dish we loved growing up. Fresh Okra may be hard to find, you can use frozen, but fresh is better. Hope you enjoy it as much as we do!


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Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1-1/2 lb
fresh okra (smaller okra are very tender, you don't want to buy them too big)
2-3
ripe plum tomatoes
2 clove
garlic
1 large
sweet onion
1
ear of fresh corn (optional)
salt and pepper to tasts
3 Tbsp
olive oil
1/4 c
chicken stock
1 dash(es)
red pepper flakes

Directions Step-By-Step

1
When you buy okra, look for ones that are a good green in color and about 3-4 inches long. The smaller ones are more tender.
2
Rinse okra and cut off caps. Slice slanted about 1/2" thick and set aside. Take your fresh corn and slice off the kernals from the cobb. Slice your onions and garlic.
3
In a skillet, add olive oil and saute sliced onions and garlic until tender. Add the corn to the skillet and cook about 10 minutes.
4
Add the okra to the skillet and saute until the okra is almost tender. At this point, slice your plum tomatoes in quarters and add to the skillet.
5
Add salt, pepper, red pepper flakes and about 4 tablespoons of chicken stock (or water) and a drizzle of olive oil. Continue cooking and stirring for about 10 minutes.
6
Note: You can just make the okra plain with onions and garlic if you prefer or with the addition of the corn and tomatoes.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #okra