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Spicy Sautéed Okra and Tomatoes

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"Some cooks avoid okra because of its natural sliminess. Others have found workarounds, recommending that okra be prepared whole or dredged in flour or cornmeal, or blanched briefly before use. The mucilage seems to be minimized when cooked hot and fast and combined with tomatoes."

List of Ingredients

â—¦ 2 tablespoons olive oil
â—¦ 2 slices bacon, diced
â—¦ 1 cup chopped onion
â—¦ 3 to 4 cloves garlic, minced (1 tablespoon)
â—¦ 1 pound fresh okra, trimmed and cut into ¼-inch slices
â—¦ 1 cup chopped fresh tomatoes
â—¦ ½ cup chicken stock
â—¦ ½ teaspoon salt, or to taste
â—¦ ¼ to ½ teaspoon crushed red pepper flakes, to taste
â—¦ Black pepper
â—¦ Freshly cooked rice, for serving


Recipe

In a large skillet, heat the oil over medium heat. Add the bacon and, once it has rendered its fat and is just starting to crisp, stir in onion and cook until translucent, 2 to 4 minutes. Stir in the garlic and cook 30 seconds longer. Add the okra and sauté for 2 minutes, until the okra begins to soften.

Stir in the tomatoes, chicken stock, salt, and red pepper flakes. Bring to a simmer, partially cover, and cook, stirring occasionally, about 15 minutes, until the okra is tender. Do not overcook the okra or it will be too soft.

Season one more time with salt and pepper, if desired.
Serve with hot rice.

Serves 4