| Okra Braised with Tomatoes
3 tablespoons of olive oil
1 small onion, minced
1 clove garlic; minced
1 tablespoon of chopped fresh parsley
2 ripe tomatoes, peeled
2 tablespoons of dry white wine
1 cup of chicken stock
2 pounds of okra; stems trimmed
Salt and freshly ground |
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In a large skillet over medium-high heat, warm oil. Add onion, garlic, and parsley and sauté until onion is translucent (about 5 minutes). Stir in tomatoes, wine, and stock; cook a few minutes longer to blend flavors. Add okra to pan, spoon the pan juices over the top, and season with salt and pepper. Cover and simmer over medium-low heat until okra is very tender (about 20 minutes). Yield: 6 servings as a side dish.
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