Okra, Onion And Tomato Stew
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
56
Sourness
35
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1
Salt2.5 cups
Onion (julienned)3 cloves
Garlic (sliced)1 cup
Kalamata Olive (sliced)1 cup
Parsley (chopped)1 tbsp
Virgin Olive Oil (extra)Directions:
1
In a large saucepan heat 1 tablespoon olive oil
2
Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes
3
Season with salt and pepper
4
Reserve
5
Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra
6
Reserve
7
In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions
8
Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes
9
Stir in garlic
10
Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes
11
Add dry oregano and Aleppo, stir and cook for 1 minute
12
Add tomatoes, lower heat and cook for 5 to 6 minutes
13
Add seared okra and stir to combine
14
Add Herb Tea
15
Simmer on low heat for 15 to 20 minutes
16
When okra is slightly tender, fold in olives, parsley and olive oil
17
Adjust seasoning and serve