From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Do not use an iron skillet or okra will darken. Wash whole okra and dry thoroughly with paper towels. Slice into 1/8-inch rounds. Saute in oil over medium heat until okra stops "stringing." This usually takes 20 to 30 minutes, sometimes longer. Don't let it brown. Stir very frequently. Add onion and garlic and saute until they soften. Then add seasonings and tomatoes and a little liquid from the tomatoes. Allow to simmer for another 5 minutes
SERVINGS: 4
- 2 pounds fresh young okra
- 2 Tablespoons salad oil
- 1 large onion, chopped
- 1 clove garlic, chopped
- Salt and pepper to taste
- 1 cup tomatoes, canned
TO PREPARE:
Do not use an iron skillet or okra will darken. Wash whole okra and dry thoroughly with paper towels. Slice into 1/8-inch rounds. Saute in oil over medium heat until okra stops "stringing." This usually takes 20 to 30 minutes, sometimes longer. Don't let it brown. Stir very frequently. Add onion and garlic and saute until they soften. Then add seasonings and tomatoes and a little liquid from the tomatoes. Allow to simmer for another 5 minutes
SERVINGS: 4
