Posted by Tim Vidra / Sunday, August 14, 2011
Sunday Supper: Okra Stew
While you may be thinking this stew looks like it should be in a fall post, it's an okra post - an okra post that eliminates any sliminess from okra recipes' past. I've mentioned recently that okra is flourishing in the E.A.T. summer garden, so it couldn't have been better timing when I came across Mark Bittman's okra stew recipe on the New York Times, The Minimalist: Okra Stew. Once again I recommend adding the NYT dining and wine section to your blog reader.
Find the full recipe here. I used a full pound of okra and as Mark states, this dish satisfies both fans of okra and anyone who may be on the fence (so long as you're a pork fan).
My version did seem a little more "stewy" and I don't think the dried chiles I added made for any extreme heat to the dish; however, this could be adjusted at the finish by adding several shakes of your go-to hot sauce.
If you've ever thought okra was a wasted vegetable this recipe will definitely change your mind. I'd love to know if you give it a try because it's a winner in my book.
I grew up on okra fixed many ways - in soups, stews, and fried. What are your thoughts - fan or not?
E.A.T. local E.A.T. well