Spiced Okra and Tomatoes
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Spiced Okran and Tomatoes could be an outstanding recipe to try. This recipe serves 6. One portion of this dish contains approximately 4g of protein, 8g of fat, and a total of 147 calories. For $1.61 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 66 people were glad they tried this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 35 minutes. Head to the store and pick up olive oil, fresh bay leaves, onion, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 97%. Try African-Spiced Black Barley with Okran and Tomatoes, Okran and Tomatoes, and Okran and Tomatoes for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
Coarse kosher salt and freshly ground black pepper
2 bay leaves, preferably fresh
3 sprigs fresh thyme
2 cloves garlic, finely chopped
1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces
3 tablespoons olive oil
1 onion, chopped
1/2 teaspoon red pepper flakes, or to taste
4 large tomatoes, cored, seeded and chopped
1/2 cup white wine
Equipment:
frying pan
Cooking instruction summary:
In a saute pan, heat the oil over medium heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the wine and cook until reduced by half, 3 to 5 minutes. Add the okra, red pepper flakes, tomatoes, thyme and bay leaves. Season with salt and pepper. Cover, decrease the heat to low and simmer, stirring occasionally, until the okra is just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Step by step:
1. In a saute pan, heat the oil over medium heat.
2. Add the onions and cook, stirring, until soft and translucent, about 3 minutes.
3. Add the garlic and cook until fragrant, 45 to 60 seconds.
4. Add the wine and cook until reduced by half, 3 to 5 minutes.
5. Add the okra, red pepper flakes, tomatoes, thyme and bay leaves. Season with salt and pepper. Cover, decrease the heat to low and simmer, stirring occasionally, until the okra is just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
