Monday, July 22, 2013

Stewed Okra

As you can tell by my caprese bread post from last week, my fresh veggie garden is the inspiration for most of my summer cooking. One of the most common side dishes in the south is fried okra (which is not so great for the waistline). So with my okra coming in I wanted to share a side dish that isn't battered and fried, something a little different. Thanks to one of the most amazing 82-year-old Italian Chefs I've ever had the pleasure of knowing and learning from, I bring you....stewed okra. I spent years not being able to order what I want at his restaurant because he loved me too much to give me anything but healthy fish and veggies. As a result of that I learned the value of the farmer's market and how to make the most amazing broiled halibut (I'll share this at some point) and his's out of this world! I also learned that okra can be delicious even if it isn't fried. I hope you enjoy it too!

4 cups whole okra
1 cup diced tomatoes
2 cups tomato sauce
1 cup water
1/4 diced onion
2 Tbsp chopped fresh basil
1/2 tsp olive oil
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp sugar

Combine all ingredients in a sauce pan leaving okra whole, bring the mixture to a gentle bubble and reduce heat to low and stew for 30 minutes, stirring occasionally to avoid sticking on the bottom.  I serve them and then each person just cuts off their own stems. Super easy right?


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