| 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
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”