Okra with tomato and oil

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This is one of my favorite summer recipes.  It uses delicious, healthy ingredients and requires almost zero skill to prepare, plus it’s vegan!




Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 green onions, with most of green, sliced
  • 1 small clove garlic, minced
  • 1 rib celery, sliced
  • 2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 to 10 ounces okra, about 3 to 4 cups sliced, fresh or frozen, thawed
  • 1 cup corn kernels (canned or frozen thawed)
  • 1 teaspoon Cajun seasoning
  • dash freshly ground black pepper
  • salt, to taste







Preparation:

  1. In a medium saucepan, heat olive oil and butter over medium-low heat. Add onion, garlic, and celery; sauté, stirring, until celery is tender. Add chicken broth, tomatoes, sliced okra, corn kernels, Cajun seasoning, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until okra is tender. Add salt to taste.





Serves 4.

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