Culinary Guides

If you think you do not like okra, this Greek stew might change your mind. Bamies latheres me domata simmers the pods low and slow in a garlicky tomato sauce until they are silky and tender, with none of the sliminess that puts people off. It is a simple vegetarian dish that works as a side or a light meal with bread.

Ingredients

• 1 1/2 pounds okra (stems trimmed)
• 1/2 cup white vinegar
• 1 tablespoon salt
• 1/4 cup olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 8 ounces tomato sauce (or puree)
• 1/4 cup fresh parsley, chopped
• 1/2 cup water
• Salt, to taste
• Freshly ground black pepper, to taste

Directions

Prep the okra

1. Soak the okra in a large bowl of water with the white vinegar and 1 tablespoon salt for at least an hour to reduce sliminess.
2. Drain well without rinsing, and pat the pods dry.

Build the stew

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook 1 to 2 minutes, until fragrant.
3. Add the okra, then stir in the tomato sauce, parsley, and 1/2 cup water until the pods are coated.
4. Cover, reduce to medium-low, and simmer gently 30 to 40 minutes, until the okra is tender and the sauce has thickened. Add a little water if it dries out.
5. Season with salt and pepper and serve hot.

Grower's tip: Okra earns its bad reputation only when the pods get big. Pick them young, at two to three inches, and pick often; small pods stay tender and hold their shape in a long braise instead of turning gummy.

A pinch of cinnamon or a splash of red wine in the sauce adds a nice depth.

This dish is a good reason to grow a few okra plants along a sunny fence. Pair them with tomatoes, onions, and parsley and the whole pot comes from the garden.