Gems of Summer

Okra. This vegetable, furry and green on the outside, filled with large seeds and goo on the inside, can strike fear in the hearts of many who are unfamiliar with it. Because of its mucilaginous attributes, it is almost never cooked and eaten by itself, but rather as a component to a multi-ingredient dish. Most folks know it only in its fried form or as part of a gumbo, both of which are delicious. As a kid, summer okra season meant a sort of stewed okra, onion and tomato dish that my Mama and our family called "gumbo" but was in no way the traditional gumbo ala New Orleans. I decided to try a variation on a theme and take our gumbo and add another star of summer - sweet corn.  

Sauteed Okra, Corn, Tomatoes and Onions

• 1 Tbsp. olive oil
• 1 to 1 1/2 C chopped onion
• 2 C okra - washed, stem ends removed, and cut into 1/2 in rounds
• 3 ears of corn - shucked, and kernels cut from the cobs
• 3 large fresh tomatoes, chopped

1. In a large enough skillet to hold all of the ingredients, heat the oil over medium heat. Add the onions and cook until translucent and beginning to caramelize.
2. Add okra and continue to cook for about 7-10 minutes; stir frequently until okra becomes tender (but not too soft and mushy).
3. Add corn and tomatoes and a pinch of salt and cook about 10 minutes more until the okra and corn are tender and the tomatoes have cooked down and released all of their juices
4. Taste and add salt and pepper to taste.

We served this along side of some Boudin sausage and it was a great combination. The sweet corn and onions were perfect with the slight acid of the tomato and the tender, but still crisp, okra. It would go equally well with any type of sausage or alone as a vegan entree.

Don't be afraid of the okra - give it a whirl!

Happy Cooking!

sld

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