southern okra and tomatoes
This dish is a bit spicy, but oh so good. It's great to use that fresh summertime garden okra, tomatoes and fresh green onions. Serve the okra over rice; it makes a wonderful side dish.
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 pound fresh okra, tops removed and okra sliced (frozen okra just isn't the same)
- 1 can diced tomatoes (if using fresh tomatoes, peel and dice 4 or 5 tomatoes, depending on size and the amount you desire in your dish)
- 1 cup chicken broth
- 2 cloves garlic, sliced thin or minced
- 2 - leeks or green onions, sliced thin
- 1/2 - 1 teaspoons red pepper flakes, depending on taste
- 1 tablespoon old bay seasoning, or use your favorite cajun-style seasoning
- 1/2 teaspoon oregano
- - salt and pepper to your taste
- - cooked rice (i use brown rice, but your preference)
- 1-2 tablespoon extra virgin olive oil (evoo)
How To Make southern okra and tomatoes
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Step 1Saute garlic, onions or leeks, and red pepper flakes in EVOO. Right before it begins to brown, add the tomatoes (with juice). Add broth, oregano, Old Bay and then the okra, add salt and black pepper to taste. Mix well, cover, and simmer over med. heat about 10 minutes. Serve over hot rice. NOTE: This recipe is a bit spicy, so add red pepper flakes to your taste or omit them altogether, if you prefer.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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