Admittedly, this is not the time of year to be making this dish. There is actually snow on the ground in Birmingham and I’m posting about fresh veggies. But this was great, just making do with what Publix had to offer right now, so I can only imagine how fresh and flavorful it will be this summer with produce straight from our farmers’ market. This takes no time and is a healthy, colorful side dish for grilled chicken or burgers.
Okra with Corn and Tomatoes
- 1 lb okra, sliced lengthwise
- 3-4 ears of corn, kernals sliced off into a bowl
- handful of grape tomatoes, sliced in half or left whole
- 1/4 cup chopped onion
- 1 garlic clove, sliced
- 1 tbsp bacon fat or olive oil (spring for the bacon fat)
- 3 cups cold water
- 1 tbsp lemon juice
- S&P to taste
In a large bowl, soak the okra in the cold water and lemon juice for 30 minutes. BEGINNERS TIP: Soaking the okra in water and lemon juice helps cut down on the slime associated with okra that some people don’t like. In a large heavy skillet, heat the bacon fat or oil and saute the onion and garlic about 5 minutes or until tender. Add okra, cooking another 5 minutes. Using a wooden spoon, stir in corn and tomatoes, seasoning with S&P to taste and cook for another 10-15 minutes. Add a little water if the veggies start to stick. Cover and reduce heat to low, letting simmer for another 5 minutes.