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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Smothered Okra

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk, Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 lb (450 g) okra, washed
  • 4–5 medium tomatoes, diced
  • ½ medium-large yellow onion, diced
  • 2–3 stalks celery, sliced or diced
  • 1 green bell pepper, diced
  • 2–3 cloves garlic, sliced or diced
  • 1 stick (½ lb / 113 g) butter
  • Salt, to taste
  • Pepper, to taste

Method

  1. Remove okra tips and heads, and slice into ¼–½ inch wide pieces.
  2. Sauté onion, celery, and bell pepper in butter until soft over medium heat, adding garlic to sauté shortly before the onion is soft.
  3. Add okra and tomatoes. Stir a few times to incorporate. If the mixture seems a bit dry, add a small amount of water.
  4. Simmer over medium heat until the okra is no longer sticky and stringy. The okra will change to a darker green color.
  5. Serve over rice or freeze to use in your next gumbo.