Fasolakia-Style Okra

In my book, I have a recipe for Greek-Style Green Beans called Fasolakia. The beans are slowly braised in tomato, transforming the normally grassy, bright greens pods into a sweet, caramelized taste. You never knew a green bean could be so deeply flavorful. Here’s a version using okra—a rare summer treat—instead of string beans. Note that the recipes are identical, except I like to use parsley with string beans and cilantro with okra.

Check out my silly little video for technique.

Serves 6

Ingredients

3 tablespoons extra virgin olive oil

1 large onion, peeled and sliced thinly

2 cloves garlic, minced

2 cups chopped fresh tomato  (or one 15-ounce can diced tomatoes

1 teaspoon salt

1 1/2 pounds fresh okra, tough ends trimmed and cut into 1-inch pieces (or same amount of green beans, trimmed and cut into 2-3inch pieces)

2 cups water

1/2 cup chopped fresh cilantro leaves

1/2 cup crumbled feta cheese

Procedure

1. In a large sauté pan over medium heat, heat oil 30 seconds. Add onions and cook 5 minutes.

2. Add garlic and cook 30 seconds. Then add tomatoes and salt and cook 5–7 minutes, smashing some of the tomato pieces with a wooden spoon to make it saucy.

3. Add okra and water. Stir, cover with a lid, and let cook 10 minutes.

4. Remove lid and cook another 20 minutes, or until liquid is mostly evaporated and okra is very tender. Remove from heat and stir in cilantro.

5. Serve with feta cheese sprinkled on top.