Okra Stewed with Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe uses a simple trick to keep the texture of the okra firm: Coat with vinegar and salt before cooking. Even those who claim to dislike okra will be swayed by this stew, which is especially well liked in the Mediterranean. Ingredients:
1 pound small okra pods |
1 1/2 tablespoons white vinegar |
1/4 teaspoon salt, divided |
2 teaspoons olive oil |
1 1/2 cups chopped onion |
1 cup chopped tomato |
1/8 teaspoon sugar |
1/8 teaspoon black pepper |
1/4 cup chopped fresh parsley |
Directions:
1. Combine okra, vinegar, and 1/8 teaspoon salt in a bowl. Let stand 1 hour, stirring occasionally.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add onion, and sauté for 7 minutes or until tender. Stir in 1/8 teaspoon salt, tomato, sugar, and pepper. Reduce heat, and simmer for 15 minutes. Add okra mixture, and cook for 40 minutes or until tender, stirring occasionally. Stir in parsley.
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