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“If you love okra and have fresh okra available, you need to try this recipe. It's a little different, but in a good way - the flavors of the bacon, okra, onion and tomatoes all sauteed together, yummy. From an old Time Life "Foods of the World" cookbook - "American Cooking: The Great West". One of my summer recipes that my husband loves.”
READY IN:
1hr
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the fresh okra under cold running water, and with a small sharp knife scrape the skin lightly to remove any surface fuzz. (Frozen okra needs only to be thouroughly defrosted and drained) Pat the okra completely dry with paper towels, cut off the stems and slice the okra crosswise into 1/4" rounds.
  2. In a heavy 10" skillet, fry the bacon over moderate heat, turning the pieces frequently with tongs until they are crisp and brown and have rendered all their fat. Transfer the bacon to paper towels to drain.
  3. Add okra, onion and salt to the fat remaining in the skillet and stir constantly - cooking over moderate heat for 10 minutes. Watch carefully and regulate the heat so that the begetables do not burn. Add the tomatoes and chili and cook over high heat for 2 minutes, still stirring simmer uncovered for about 15 minutes, or until the okra and tomatoes are soft. Taste for seasoning.
  4. To serve, transfer the entire contents of the skillet to a heated bowl and arrange the bacon on top.

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