Skillet Southern okra and tomatoes is an easy recipe that shows you how to cook okra in a way that will appeal to the whole family. Eating okra stewed is not only healthy, but it’s also addictive! Fresh or frozen okra can be used to reap year round benefits of this amazing side dish that is a Southern classic.
- 8 slices bacon, cooked and cut into 1/2-inch pieces
- 2 tablespoons bacon fat
- 1 cup yellow onion, chopped
- 3 large garlic cloves, minced
- 28-ounce can diced tomatoes, drained
- 2 cups fresh okra, cut in 1/2 inch pieces
- 1 cup low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- In a 10-inch cast iron skillet, cook the bacon over medium heat until cooked through and crispy, turning the bacon over with a fork as needed. Remove the bacon and drain on paper towel. Let it cool, then cut into half inch pieces and set aside. Drain all but two tablespoons of bacon fat from the skillet.
- While the bacon is cooking, chop the onion and mince the garlic. Wash and cut the fresh okra.
- Saute the onion in the bacon fat over medium high heat for a few minutes, stirring occasionally, then add the garlic and stir constantly for two minutes.
- Add the diced tomatoes, fresh okra, chicken broth, salt, and pepper. Cover the cast iron skillet with a lid or aluminum foil and bring to a boil. Turn it down to a simmer for 20 minutes, stirring occasionally.
- Remove from the heat and transfer to a serving bowl. Stir in the crumbled bacon, or dish up individual servings and sprinkle the bacon on top as a garnish. Serve warm over whipped potatoes, rice, or as a side.
- If you want to make this your main course, serve over whipped potatoes. Dish up individual servings and sprinkle two slices of cut up bacon per serving.
- Choosing no salt added diced tomatoes, unsalted chicken broth, and low sodium bacon, will decrease the sodium significantly.