Braised Okra With Roasted Garlic And Tomato Recipes

Steps:

• Cook the bacon in a large wide pot or Dutch oven over high heat, stirring, until crisp, about 4 minutes. Remove with a slotted spoon to paper towels to drain; leave the drippings in the pot.
• Season the chicken generously with salt and pepper and dust with the flour. Add skin-side down to the pot with the bacon drippings; cook until golden brown, 5 to 8 minutes.
• Meanwhile, trim the okra and thinly slice the onion. Remove the chicken to a plate; add the okra, onion, garlic, oregano and red pepper flakes to the pot. Cook over medium-high heat, stirring occasionally and scraping up any browned bits, until the onion starts softening, about 4 minutes. Crush the tomatoes into the pot with your hands and stir well; bring to a boil. Nestle the chicken skin-side up in the sauce. Cover, reduce the heat to medium low and simmer until the chicken is cooked through and the okra is tender, 15 to 20 minutes.
• Stir the reserved bacon into the okra mixture and season with salt and pepper. Serve the chicken and okra mixture with cornbread.

Steps:

• Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

Steps:

• Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.
• Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)
• Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.
• Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.

Steps:

• Preheat oven to 400 degrees; line baking pan with release foil or spray with cooking spray.
• Rinse the okra in cold water and drain well on paper towel; trim the tops of okra BUT don't remove the caps.
• Put okra in prepared baking pan, add sliced onion, garlic tomatoes(whole cherry or cut in half ,cut heirloom tomatoes into chunks) add green beans if using and mint.
• Drizzle with olive oil season with salt & pepper, stir together.
• Roast in oven for 10 to 12 minutes, giving the vegetables a toss if needed.
• Serve hot, warm or at room temperature, enjoy.