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Okra, corn, and Tomatoes

Oct 26, 2010
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Fresh okra, corn, and Tomatoes in a skillet About 4 cups okra, sliced about 1/2" across grain 1 mediun onion, sliced with grain 4-7 cloves crushec garlic, or to taste 1-2 cups whole kernel corn; I sliced the kernels from 3 ears of sweet corn that was frozen from early harvest. Fresh is best, but canned or frozen works fine. 1 14 oz. can diced tomatoes. I didn't have fresh and refuse to buy tomatoes this time of year. They have no taste. 3 slices bacon rendered until crisp. I used about 2 T. bacon drippings which I usually have on hand. Sometime I add bell peppers and/or jalapenos for a different flavor. I find that soaking the okra slices in water and lemon juice, about 2 T, helps crisp them up and reduced the slime factor. Cook okra onions garlic and corn in bacon drippings until onions are soft, about 10 minutes, then add tomatoes juice and all. Continue cooking until okra is cooked through, but still crisp. Hope you enjoy this recipe. Stay natural. David

Hi David I have to admit that i have never ever eaten okra, and you are really selling it too me with the reduced slime factor. [ Just joking] I may buy some on Leeds Market this weekend and try your recipe. Is it hot and spicy? Regards Glenn
This recipe is only hot and spicy if you add chiles. Okra is a popular southern dish in the U.S.A.  It loves hot weather, and is most popular battered and fried.  It is used in many soups and stews, Cajun Gumbo is a staple in south Louisiana cooking. stay natural, David
You have my attention David.  Okra is a great plant for my area but I have not grown it because of the 'slime factor'.  I will get some and try your lemon juice tip.  Your recipe sounds wonderful.  If I can find a way to eat it, other than frying, I will definitely grow Okra next year.  I like it fried, I just don't want to do the frying.

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