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Okra and Corn
from the kitchen of Sharmagne Leland-St. John

1 1/2 pounds fresh okra
2 tablespoons extra virgin olive oil
4 tablespoons butter
2/3 cup onions, minced
3 cups fresh corn kernels
1 cup vegetable broth
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf

Cut the okra into 1/2 inch pieces. Heat the oil and butter
and oil in a heavy skillet. Sauté the onion 5 minutes. Mix
together the okra and corn. Cook over low heat for 5
minutes, stirring frequently. Add the broth, tomato paste,
salt, pepper, and bay leaf. Cover and cook over low heat
for 20 minutes.

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