We're getting okra in the Growing Together Garden right now and we have onions saved back from earlier this year. Once the tomatoes get ripe or after a visit to the local Missouri Farmers' Market to purchase a few heirloom varieties, this recipe will be a great way to use all three. Whether you make a colorful barbecue side dish or serve it up for Sunday dinner, this is and new way to enjoy okra which is just pretty enough that even the kids might try it.
- 2 pounds fresh okra
- 1/2 cup vegetable oil
- 1 medium-size red onion, thinly sliced
- 2 large tomatoes, seeded and thinly sliced
- 2 tablespoons lime juice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 teaspoon chicken bouillon granules
1. Cut okra in half lengthwise.
2. Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.
3. Stir together onion and next 5 ingredients in a large bowl; Add okra, tossing to coat. Serve at room temperature.
Photo and recipe courtesy of Southern Living