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
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
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