People love okra, or they hate it. Those who hate it think it is slimy. There are a couple of techniques that prevent okra from becoming too slimy. First and foremost, don’t overcook it. When okra is cooked to just tender, it is fresh and crisp, not “ropy.” The other technique is to cook okra with an acid. This recipe uses both tomato and a bit of red wine.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
In a saute pan, heat the oil over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the red wine, and cook until reduced by half, 3 to 5 minutes. Add the okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, decrease the heat to low, and simmer, stirring occasionally, until the vegetables are just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
