This week's trip to the Farmers Market was extra special, as we were buying my favorite Southern ingredient: okra. My Grandma Helaine has been making this okra recipe for decades and decades; in fact, she has probably been making it since she and my Grandpa were married 49 years ago from this very day. Happy Anniversary, G-ma and G-pa!
Just like my grandparents' marriage, this recipe requires no science...just plain 'ole love. Add as much spice and simmer it for as long as you need!
helaine's okra and tomatoes
Makes 8 side course servings
1 large bag okra
3 ears of corn, kernels shaved
4 large tomatoes, chopped into 1-inch cubes
1 large onion, chopped into 1-inch pieces
4 cloves garlic, minced
Olive oil
Salt and pepper
1. Wash okra and trim just a few millimeters off each end...don't cut them completely or the okra will turn gummy!
2. In a large pot, heat olive oil over medium high heat. Add onions and garlic and sauté, about 3-4 minutes. Add okra, tomatoes and corn to pot. Add 1/8 cup water (or so), salt and pepper.
3. Put on the top and let 'em simmer on low until soft. About 30-45 minutes.
4. Remove from heat and add more salt and pepper, if needed!
