| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Vegetarian | Vegetarian | 6 | Servings |
INGREDIENTS
| 3 | tb | Olive oil |
| 1 | sm | Onion; minced |
| 1 | Clove garlic; minced | |
| 1 | tb | Chopped fresh parsley |
| 2 | Ripe tomatoes; peeled, seeded, and diced | |
| 2 | tb | Dry white wine |
| 1 | c | Chicken stock |
| 2 | lb | Okra; stems trimmed |
| Salt and freshly ground pepper; to taste |
INSTRUCTIONS
In a large skillet over medium-high heat, warm oil. Add onion, garlic, and parsley and saute until onion is translucent (about 5 minutes). Stir in tomatoes, wine, and stock; cook a few minutes longer to blend flavors. Add okra to pan, spoon the pan juices over the top, and season with salt and pepper. Cover and simmer over medium-low heat until okra is very tender (about 20 minutes). NOTES : Yield: 6 servings as a side dish. Recipe by: © 1995 Cole Group, Inc. Posted to recipelu-digest Volume 01 Number 581 by "catspaw@inetnow.net" <catspaw@inetnow.net> on Jan 23, 1998
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