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Yield: 1 1/2 quarts okra, 6 servings
Ingredients:
2 tablespoons olive oil
1 large sweet onion, diced
2 teaspoons minced garlic
2 bay leaves
1 1/2 pounds fresh okra, stem ends trimmed, cut into 1/2-inch pieces
1 1/2 teaspoons white vinegar
4 large ripe tomatoes, cored and chopped (about 4 cups)
2 tablespoons tomato paste
1/4 cup water
1 1/2 teaspoons salt, or to taste
1/4 teaspoon cayenne pepper
Method:
In a heavy enameled Dutch oven, heat the olive oil over medium heat and saute the onion until softened, about 3 minutes. Add the garlic and bay leaves and cook for 1 minute longer. Add the okra and vinegar and cook, stirring, until okra changes color to bright green, 3 to 4 minutes. Add
the tomatoes, tomato paste, water, salt, and pepper and bring to a gentle simmer. Reduce heat to low, cover, and cook, stirring occasionally, until okra is crisp-tender and no longer “slimy,” 20 to 30 minutes, or longer if a softer texture is desired.
This recipe was featured on the Gluten Free NO Style Episode of Emeril Green.
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