Okra, Onion, and Tomato Stew

Dale DeGroff's Martini


  • 6 tablespoons extra-virgin olive oil

  • 1 pound okra, tops and tails trimmed

  • Coarse salt and freshly ground pepper

  • 2 ½ cups thinly sliced yellow onion (about 2 medium-size onions)

  • 3 garlic cloves, thinly sliced

  • ½ teaspoon dried Greek oregano

  • ¼ teaspoon Aleppo (dried, lightly salted, crushed Turkish chiles)

  • 2 cups canned whole tomatoes, crushed, reserving juices

  • 1 cup homemade or low-sodium canned chicken stock

  • 2 tablespoons sliced and pitted kalamata olives

  • 2 tablespoons finely chopped fresh flat-leaf parsley


  1. In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra.

  2. Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute.

  3. Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning.

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