An interesting side dish, Okra Braised with Tomatoes has roots in French and African cuisine, with some Latin American influences. As a vegetable, it’s wonderful every time. Okra Braised with Tomatoes

Okra Braised with Tomatoes
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: African
Serves: 6
  • 3 Tablespoons olive oil
  • 1 small onion; minced
  • 1 clove garlic; minced
  • 1 Tablespoon chopped fresh parsley
  • 2 ripe tomatoes, peeled, seeded, and diced
  • 2 Tablespoons dry white wine
  • 1 Cup chicken stock
  • 2 pounds okra; stems trimmed
  • salt and freshly ground pepper, to taste
  1. In a large skillet over medium-high heat, warm oil. Add onion, garlic, and parsley and saute until onion is translucent (about 5 minutes).
  2. Stir in tomatoes, wine, and stock; cook a few minutes longer to blend flavors.
  3. Add okra to pan, spoon the pan juices over the top, and season with salt and pepper.
  4. Cover and simmer over medium-low heat until okra is very tender (about 20 minutes).

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