Sauteed Okra~ Tomatoes & Corn Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Okra, stems and tips removed
3 lbs: Tomatoes, skinned and seeded
8 Ears: fresh corn OR,
4 cup: Frozen corn kernels,
2 tbsp: Unsalted butter,
2 tbsp: Safflower oil,
4 cup: Onions, coarsely chopped
1 tbsp: Salt or to taste,
Freshly ground pepper,
Directions:
This classic Southern combination is from "Lee Baileys Country
Weekends" (Clarkson Potter).
1. Cut okra into 1/4" rounds, discarding tops. There should be about 6
cups.
2. Put tomatoes in stainless or enameled pan and cook slowly for half
an hour. Do not scorch. Drain any liquid. There should be about 2
cups.
3. Cut corn from cob with sharp knife or defrost frozen corn.
4. Heat butter and oil in a skillet. Add okra and onions. Cook until
onions are wilted and okra has begun to brown at edges, 10-15
minutes. Turn often, add reduced tomatoes and salt, and cook 5
minutes.
5. Add corn and cook 3-4 minutes. Season to taste.
Source from luhu.jp
Weekends" (Clarkson Potter).
1. Cut okra into 1/4" rounds, discarding tops. There should be about 6
cups.
2. Put tomatoes in stainless or enameled pan and cook slowly for half
an hour. Do not scorch. Drain any liquid. There should be about 2
cups.
3. Cut corn from cob with sharp knife or defrost frozen corn.
4. Heat butter and oil in a skillet. Add okra and onions. Cook until
onions are wilted and okra has begun to brown at edges, 10-15
minutes. Turn often, add reduced tomatoes and salt, and cook 5
minutes.
5. Add corn and cook 3-4 minutes. Season to taste.
Source from luhu.jp
Tags
Okra