Recipe for August 8, 2010
What to do with okra? What to do with okra and heirloom tomatoes? Here’s a great recipe from two of the South’s most notable cooks, Edna Lewis and Scott Peacock.
5 slices bacon 1 large onion*, cut into 1/3 inch wedges
4 cups okra*, washed, trimmed, and ½ teaspoon salt, or more to taste
sliced ½ inch thick (about 1 pound) ¼ teaspoon freshly ground black pepper,
4 medium heirloom tomatoes*, cut into or more to taste
½ inch wedges (about 2 ½ cups)
Cook the bacon slices in a large skillet until crisp. Leaving the rendered bacon fat, remove the bacon from the pan and reserve. Add the sliced okra to the skillet, and cook, stirring frequently, over moderate heat for 10 minutes. Add the onion wedges, salt, and pepper, and continue cooking, still stirring, for 5 minutes. Toss in the tomato wedges, and reduce the heat to low. Cook, partially covered, just until tomatoes are heated through, 3-4 minutes. Carefully taste for seasoning, and adjust if needed. Serve warm, with reserved bacon slices crumbled over.
From The Gift of Southern Cooking by Edna Lewis and Scott Peacock - 2003