In this Greek side dish, okra is salted and then tossed in a lemon juice–water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.
Enlarge Image Credit: Todd Coleman
1 lb. okra
2 tsp. kosher salt, plus more to taste
2 tbsp. fresh lemon juice
1⁄2 cup olive oil
1 onion, grated
1 28-oz. can whole peeled tomatoes,
puréed with their liquid
5 tbsp. minced flat-leaf parsley
1⁄2 tsp. sugar
3 thin lemon slices, rind removed
1 medium tomato, thinly sliced
Freshly ground black pepper, to taste
1. Trim stems from okra without puncturing pods; rub cut ends with 2 tsp. salt and transfer okra to a strainer. Let sit for 30 minutes. Put 3 cups water and 1 tbsp. lemon juice into a bowl, add okra, and stir; drain and set aside.
2. Heat oil in a 12" skillet over medium heat. Add onions; cook, until soft and golden, about 6 minutes. Add puréed tomatoes, parsley, sugar, and lemon slices. Cook, covered, for 10 minutes. Add reserved okra; stir gently. Top okra with tomato slices and cook, covered, stirring, until tender, 15–20 minutes. Season okra with salt and pepper.