Greek Okra Stewed with Tomatoes and Olive Oil (Bamies Ladera)

Ingredients

• 1 1/2 pounds okra, stems trimmed
• 1/2 cup white or red wine vinegar
• Coarse salt (kosher or sea)
• 2 teaspoons coarse salt (kosher or sea)
• 1/3 cup extra virgin olive oil
• 1 medium onion, peeled and diced
• 2 cloves garlic, minced
• One 15 ounce can good-quality crushed tomatoes, undrained
• 1/4 cup chopped fresh at-leaf parsley
• 1/2 cup water, plus more as needed
• Freshly ground black pepper, to taste

Directions

Step 1

Add 2 cups of water to a mixing bowl and add the vinegar and 2 teaspoons of salt. Add the okra pods and enough additional water to cover them. Soak for at least an hour before cooking.

Step 2

Drain the soaking liquid off the okra but do not rinse the pods. Dry the okra well on paper towels.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook until fragrant. 1 to 2 minutes.

Step 4

Add the okra, tomatoes, parsley, and water. Cover and simmer over medium-low heat until tender, 40 to 60 minutes, depending on the size of the okra pods. Stir occasionally. Monitor the liquid level in the pot and add a bit of water if needed.

Step 5

Season with salt and freshly ground black pepper to taste and serve.