Mediterranean stewed okra with tomatoes from Greene on Greens and Grains: Over 850 Incomparable and Inventive Recipes for the Crispiest, Freshest Greens and the Most Richly Textured Grains by Bert Greene

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Notes about this recipe

  • ccav on May 26, 2024

    Cook longer for larger okra. Used 2 cans diced tomato in sauce. Added some oregano along with basil. Added sliced sautéed Portuguese chorizo at the end. Would repeat! Served with yellow rice (white would also be good). Could add a little Trappy’s hot sauce next time.

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