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

Ingredients

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

Preparation

1
Heat 1 tablespoon of olive oil in a large saucepan over m
2
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
3
Remove from the heat and adjust seasoning with salt and pepper if necessary. Serve immediately.

Tools

 



Yield:

6

Added:

July 15, 2010

Creator:

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