Okra Greens And Corn Saute Recipes

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:

• Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
• Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

Steps:

• Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
• Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

Steps:

• In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

Steps:

• In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn, and chile pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.
• Soak 2 cups beans overnight in water to cover. Rinse the beans and place in a pot with enough water to cover the beans. Add the onion and the black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked. Season with salt. Let the peas sit in this liquid for 15 minutes before draining.
• Preheat oven to 250 degrees F.
• Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar, and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don?t burn.

Steps:

• Cook the peppers and onions in olive oil in a large saute pan over medium heat until soft. Add the zucchini and season with salt and pepper. Meanwhile, lightly char the corn on a gas burner, using tongs to turn, 2 minutes. Let cool, and then cut the kernels off the cob. Add the corn kernels to the pan and cook the whole mixture 5 more minutes. Serve.

Steps:

• In a small shallow bowl, combine the sugar, flour, salt and pepper; set aside. In a small saucepan, cover and cook okra in boiling water for 10 minutes or until tender. Drain and set aside. , In a large skillet, saute onion and green pepper in oil until tender. Stir in the tomatoes and reserved sugar mixture; cook for 5 minutes. Add okra. Heat through, stirring as little as possible. Serve with rice if desired.

Steps:

• Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
• Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.