STEWED OKRA AND TOMATOES
Makes 4 to 6 servings
This quick and simple supper is summertime Southern comfort food by the spoonful.
½ pound thick-cut bacon, chopped
1 cup chopped Vidalia or other sweet onion
2 cloves garlic, minced
¾ pound fresh okra, cut ½ inch thick crosswise
3 cups diced fresh tomatoes
2 tablespoons white wine vinegar
1 teaspoon kosher salt
½ teaspoon ground black pepper
Hot cooked rice, to serve
Garnish: chopped fresh parsley
1. Heat a 12-inch cast-iron skillet over medium heat. Add bacon; cook, stirring occasionally, until golden brown and crisp, about 10 minutes. Drain excess fat, if desired.
Add onion and garlic; cook, stirring occasionally, until onion is