Stewed Okra with Heirloom Tomatoes

This quick-cooked okra stew is the perfect combination of savory, tangy, and just a little bit spicy.

1 small onion chopped (about 1 cup)
4 garlic cloves, minced
2 small green chiles, such as jalapeño, chopped
1 pound okra, sliced into rounds (or small whole okra, trimmed)
1 teaspoon ground allspice
½ teaspoon coriander
½ teaspoon paprika
1½ cup crushed tomatoes
½ cup water
1 heirloom tomato, sliced into rounds
Juice of ½ lime, or more to your liking
Extra-virgin olive oil
Sea salt and fresh ground pepper

1. Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped chiles. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).

2. Add the okra and sauté for 5 to 7 minutes over medium-high heat. Season with sea salt, black pepper and the spices. Toss to coat. Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top.

3. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking). Remove from heat and serve over rice.

*Variation: Add in some of this week’s Andouille sausage for a little extra kick!

Quick-Pickled Okra

A crisp, crunchy, puckery treat to stash in your fridge!

1 pound whole fresh okra
2 cloves garlic, peeled
2 teaspoons dill seeds
2 teaspoons kosher salt
2 teaspoons whole black peppercorns
1½ cups white vinegar
1½ cups water

1. Line a couple of Mason jars with the okra, packing them as closely as possible with the stems facing upright, packing the containers to the rim, then disperse the garlic cloves, dill seeds, salt and pepper amongst the jars.

2. In a small saucepan, bring the vinegar and water to a boil, then pour it into the okra-stuffed jars, leaving about ¼-inch headspace at the top of the jar and sealing them tightly. Allow to cool to room temperature, then store them in the refrigerator, where they continue to get more pickle-y tasting, for about a month.

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