Smothered Okra
Smothered okra is a slow-cooked Southern vegetable side that turns a famously slippery pod into something tender and savory. Okra simmers with tomatoes, onion, celery and bell pepper in a full stick of butter, and the cooking is done when the sliminess is gone and the pods darken. It is good over rice, and it freezes well, so a batch can become the okra base for a seafood gumbo later.
Instructions
Cut the tips and heads off the okra, then slice the pods into pieces about ¼ to ½ inch wide.
Melt the butter in a large pot over medium heat. Add the onion, celery and bell pepper and sauté until soft, stirring in the garlic shortly before the onion is done.
Add the okra and tomatoes and stir a few times to combine. If the mixture looks dry, add a small splash of water.
Simmer over medium heat until the okra is no longer sticky or stringy and has turned a darker green. Season with salt and pepper to taste.
Serve over rice, or freeze the okra to use later as the base for a gumbo.
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