Recipe for Okra & Tomatoes

If you're from the North and move to the South like I did, you may not know what to do with okra. I certainly didn't -- I'd never even tasted it before moving here, let alone tried to cook with it. However, this strange vegetable is very tasty, and it's worth taking some time to try it out. (If you live in Northeast Columbia, why not buy some at the Sandhills Farmers Market?)

Okra and tomatoes is a relatively common side dish in "traditional" Southern cuisine, and it is an excellent way to enjoy this bright, vibrant vegetable. Serve as a side with chicken, over rice, or even as a light lunch!

Active Time: 15 minutes
Total Time: 15 minutes
Serves: 4-6

Ingredients

about 1 pound fresh okra *
1 large or 2 medium tomatoes *
olive oil for sautéing
seasoning to taste **

Directions

1. Rinse and dry okra. Cut crosswise into pieces between 1/2 and 1 inch long.
2. Dice tomatoes. Set aside.
3. Heat oil in a skillet or wok over medium heat. Sauté the okra pieces lightly, until they turn a bright green. (This should take only 2-3 minutes. Take care not to overcook -- it is better to have crunchy okra than mushy okra.) Stir continuously.
4. Add seasoning as desired, stir to mix.
5. Add diced tomatoes and stir for 1-2 minutes to heat. Serve warm.

A variation my family likes is including sweet corn (either canned, or fresh from your local market if it's in season), which can be added right at the end and cooked for only a minute or two. It helps increase the amount of servings if you've got a large family, or if you want leftovers!

* For the greenest possible preparation, buy local, organic, and heirloom vegetables.

** Seasoning... Almost anything works, really. The most basic is a dash of salt and pepper. For extra kick, add some oregano, basil, parsley, and/or thyme. However, the okra itself has a great natural zest -- don't overwhelm it!