MEDITERRANEAN-STYLE OKRA RECIPE
Okra and tomatoes prepared Mediterranean-style with onions, garlic, hot peppers, warm spices and a splash of lime juice. This quick-cooked vegan okra stew is the perfect combination of savory, tangy, and just a little bit spicy. You can use 1 or 2 jalapenos, depending on how spicy you like your food. And if you need it a little more tangy, add more lime juice!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
- Add the okra and sautee for 5 to 7 minutes over medium-high heat.
- Season with kosher salt, black pepper and spices. Toss to coat.
- Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
- Remove from heat and serve over rice or with warm pita bread.
Nutrition Facts : Calories 111.8 kcal, Sugar 6.8 g, Sodium 132.3 mg, Fat 4.2 g, SaturatedFat 0.6 g, Carbohydrate 18.3 g, Fiber 6.2 g, Protein 4.3 g, ServingSize 1 serving
OKRA AND TOMATOES
This is a very simple recipe. I hope you enjoy it as much as my family does.
Provided by GWYNN
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
- Garnish with crumbled bacon, if desired.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 11.5 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 6 g
GARLIC SAUTéED OKRA
Steps:
- Gather the ingredients.
- Trim off and discard the stem ends of the okra pods. Rinse the trimmed pods, carefully pat them dry, and set them aside. Extra water in the cooking process can lead to the slick factor this okra recipe is designed to avoid, so the dryer the better.
- Peel the garlic clove, cut it in half lengthwise, and slice it crosswise as thinly as possible.
- Heat a large frying pan over medium-high heat. Once the pan is hot, add the oil, swirl the pan to coat the bottom with the oil, and heat until the oil shimmers, about 30 seconds. Add the garlic and let it sizzle until it just starts to turn golden, about 1 minute.
- Add the okra, stir to coat it with oil, and combine it with the garlic. Cover and cook, shaking the pan frequently to move the okra pods around inside until the okra is starting to brown on the edges and is tender to the bite, about 8 minutes.
- Transfer the okra to a serving platter or individual plates. Add the optional tomatoes if using and sprinkle with salt. Serve and enjoy.
Nutrition Facts : Calories 46 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 152 mg, Sugar 3 g, Fat 2 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
SAUTéED OKRA AND TOMATOES
This quick sauté of sliced okra, sweet onion and garlic combined with fresh tomatoes makes a nice accompaniment for Southern-style entrées.
Provided by Lynne Webb
Categories Side Dishes
Time 15m
Number Of Ingredients 7
Steps:
- Trim the tips from the okra and slice into 1/2-inch pieces.
- Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and sauté until soft and translucent, 2 minutes.
- Add the garlic and continue cooking until fragrant, 1 minute longer.
- Add the okra to the pan and sauté, stirring frequently, until tender, 4 to 6 minutes.
- Add the tomatoes, season to taste with salt and pepper and continue cooking just long enough for the tomatoes to soften.
- Add butter and toss the mixture until the butter melts.
- Serve immediately.
- 4 servings
OKRA AND TOMATOES
Steps:
- In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
- Add the onion and garlic; saute for 5 more minutes.
- Stir in tomatoes (with their juices), sugar, thyme, bay leaf, vinegar and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan, scraping up the browned bits from the bottom. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender (about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra).
- Remove the bay leaf. Season with salt and pepper, to taste. Serve immediately.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 126 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 317 mg, Fiber 3 g, Sugar 6 g
STEWED OKRA AND TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
- Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.
OKRA WITH TOMATOES
Steps:
- Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.
SAUTEED OKRA WITH HEIRLOOM TOMATOES AND BACON
Scott Peacock and Edna Lewis, authors of "The Gift of Southern Cooking," share their wonderful sauteed okra recipe paired with heriloom tomatoes and bacon, which is a great dish to serve during any get-together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over low heat until it is crisp and fat is rendered. Remove bacon and set aside.
- Add okra to skillet and cook, stirring frequently, over medium heat for 5 to 7 minutes. Add onion wedges, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, for 5 minutes.
- Add tomatoes and reduce heat to low. Continue cooking, partially covered, until tomatoes are just heated through, 3 to 4 minutes. Season with salt and pepper. Crumble bacon slices over tomatoes; serve warm.
SPICY SAUTEED OKRA AND TOMATOES
A spicy take on the classic okra and tomatoes, using RO*TEL® tomatoes with green chiles and hot ground sausage. Made this for a party awhile back and it was a hit. RO*TEL® tomatoes come in varied hotness. Pick your poison.
Provided by jeffypoo
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine sausage, scallions, and garlic in a large soup pot over medium-high heat. Cook and stir until sausage is browned and crumbly and garlic and scallions have browned a bit, about 10 minutes. Mix in okra, diced tomatoes, and tomato sauce until well combined.
- Reduce heat and simmer for 20 to 25 minutes. Add mushrooms, salt, and pepper; simmer for another 20 to 25 minutes, adding water if mixture begins to dry out.
Nutrition Facts : Calories 250 calories, Carbohydrate 18.8 g, Cholesterol 40.7 mg, Fat 13.9 g, Fiber 6.6 g, Protein 15.8 g, SaturatedFat 4.8 g, Sodium 1095.2 mg, Sugar 4.4 g
SAUTEED OKRA WITH TOMATO AND CORN
Categories Tomato Vegetable Side Sauté Fourth of July Picnic Quick & Easy High Fiber Corn Summer Okra Gourmet Vegetarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
- Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.
SAUTéED OKRA AND TOMATOES
Steps:
- In a small bowl, combine the mustard seeds, cumin seeds, and coriander; set aside. Heat the oil in a large skillet set over medium heat. Add the onion, and cook, stirring, until soft, about 3 minutes.
- Raise heat to medium-high; add the spice mixture, okra, and 1/2 cup water. Cook, stirring, until the okra is bright green and just tender, about 6 minutes, adding more water if the skillet becomes too dry.
- Add the tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.
SAUTEED OKRA AND TOMATOES
The secret to cooking crisp-tender okra is a hot skillet.This recipe is from the "Martha Stewart's Dinner at Home" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a small bowl, combine mustard seeds, cumin seeds, and coriander; set aside. Heat oil in a large skillet set over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes.
- Raise heat to medium-high; add spice mixture, okra, and 1/2 cup water. Cook, stirring, until okra is bright green and just tender, about 6 minutes, adding more water if skillet becomes too dry.
- Add tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.
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