Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table
Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table is a gluten free, lacto ovo vegetarian, and primal side dish. This recipe serves 4 and costs $2.62 per serving. One portion of this dish contains roughly 10g of protein, 14g of fat, and a total of 240 calories. 19 people were impressed by this recipe. A mixture of red wine vinegar, tomatoes, fresh marjoram, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes about 2 hours and 50 minutes. It is brought to you by Serious Eats. Overall, this recipe earns a spectacular spoonacular score of 88%. If you like this recipe, take a look at these similar recipes: Peruvian-Style Flounder Ceviche From 'The New Southern Table, Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette, and GREEK-STYLE GARLICKY SHRIMP WITH FETA.
Servings: 4
Ingredients:
Freshly ground black pepper
4 ounces (115 g) feta cheese, crumbled
2 teaspoons (1.2 g) minced fresh marjoram
1 tablespoon and 1/4 teaspoon (19.5 g) kosher salt, divided, plus more to taste
2 pounds (905 g) okra, any tough stem ends trimmed away and discarded
2 tablespoons (28 ml) olive oil
1/2 teaspoon red pepper flakes
1/4 cup (60 ml) red wine vinegar
1 medium-size shallot, diced
2 tablespoons (32 g) tomato paste
2 medium-size tomatoes, chopped, or 2 cups (500 g) tomato puree
1 cup (235 ml) water, plus more as needed
Equipment:
colander
bowl
frying pan
Cooking instruction summary:
Procedures 1 Place the okra in a large glass or plastic bowl, toss with the vinegar to coat, and season with the 1 tablespoon (18 g) of the salt. Toss to combine, and set aside for at least 20 minutes and up to 1 hour, stirring once or twice; rinse the okra well in a colander, and pat dry. 2 Heat the olive oil in a large heavy skillet over medium heat. Add the shallot and red pepper flakes and cook, stirring frequently, 2 to 3 minutes. Add the tomato paste and cook, stirring frequently, to toast it on the bottom of the pan, 1 to 2 minutes. 3 Add the okra, tomatoes, the 1/4 teaspoon (1.5 g) salt, and 1 cup (235 ml) water, bring to a boil, cover, and cook, stirring occasionally, about 20 minutes, or until the sauce thickens and the okra is tender. Add a little water if the pan gets dry as the okra cooks. Add the marjoram and feta, stir to combine, and season to taste with salt and pepper.
Step by step:
1. 1
2. Place the okra in a large glass or plastic bowl, toss with the vinegar to coat, and season with the 1 tablespoon (18 g) of the salt. Toss to combine, and set aside for at least 20 minutes and up to 1 hour, stirring once or twice; rinse the okra well in a colander, and pat dry.
3. 2
4. Heat the olive oil in a large heavy skillet over medium heat.
5. Add the shallot and red pepper flakes and cook, stirring frequently, 2 to 3 minutes.
6. Add the tomato paste and cook, stirring frequently, to toast it on the bottom of the pan, 1 to 2 minutes.
7. 3
8. Add the okra, tomatoes, the 1/4 teaspoon (1.5 g) salt, and 1 cup (235 ml) water, bring to a boil, cover, and cook, stirring occasionally, about 20 minutes, or until the sauce thickens and the okra is tender.
9. Add a little water if the pan gets dry as the okra cooks.
10. Add the marjoram and feta, stir to combine, and season to taste with salt and pepper.
Nutrition Information:
covered percent of daily need
