SAUTEED OKRA TOMATOES & CORN
Source of Recipe
"Nana" to Bubbe & Alex
2 lb Okra, stems and tips removed
3 lb Tomatoes, skinned and seeded
8 Ears fresh corn
-OR
4 c Frozen corn kernels
2 tb Unsalted butter
2 tb Safflower oil
4 c Onions, coarsely chopped
1 tb Salt or to taste
Freshly ground pepper
1. Cut okra into 1/4" rounds, discarding tops. There
should be about 6 cups.
2. Put tomatoes in stainless or enameled pan and cook
slowly for half an hour. Do not scorch. Drain any
liquid. There should be about 2 cups.
3. Cut corn from cob with sharp knife or defrost
frozen corn.
4. Heat butter and oil in a skillet. Add okra and
onions. Cook until onions are wilted and okra has
begun to brown at edges, 10-15 minutes. Turn often,
add reduced tomatoes and salt, and cook 5 minutes.
5. Add corn and cook 3-4 minutes. Season to taste.
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