Greek Style Okra, Onion, and Tomato Stew With Kalamata Olives


1/4 tablespoon cup plus 2 olive oil
2 pounds fresh okra, trimmed
Coarse salt and freshly ground pepper
2 onion, julienne
1/2 teaspoon dried Greek Oregano
1/4 teaspoon Aleppo Pepper
1 tablespoon tomato paste
2 cups water
1/2 cup Kalamata Olives, pitted and sliced
2 tablespoons fresh parsley


Heat 1 tablespoon of olive oil in a large saucepan over m
Heat the remaining 1/4 cup olive oil in a large heavy saucepan over medium heat. Add the onion along with a pinch of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until very soft. Stir in the garlic and continue cooking for 3 minutes, or until the onion begins to caramelize lightly. Add the oregano and Aleppo pepper, stirring to blend. Cook for 1 minute. Add the tomatoes and bring to a simmer. Lower the heat and cook at a bare simmer for 6 minutes. Add the tomato paste and dilute it with 2 cups water by stirring. Bring to tomato broth to boil. Then add the okra and simmer for 20 minutes, or until the okra is almost
Remove from the heat and adjust seasoning with salt and pepper if necessary. Serve immediately.





Thursday, July 15, 2010 - 9:59am


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