Feeling like Southern food for tonight’s meal? How about trying a south Georgia classic: okra and tomatoes. This recipe is cooked in a cast iron skillet, so clean up is a breeze. Its simple to make, and is low in carbs, plus it’s healthy and low cost to make. What do you have to lose?
Get out your trusty cast iron skillet and let this veggie side recipe woo you in for a tasty treat. It’s so amazing that you’ll want to add it to your regular rotation for veggie side dishes.
Serve it over our buttermilk whipped potatoes and you won’t be disappointed. Round out your meal with our Salisbury steak with onion gravy, homemade caraway rye bread, and a tall Arnold Palmer drink.
Craving a cozy dinner? Try these other delicious recipes to go with these okra and tomatoes.
Salisbury Steak with Onion Gravy: moist hamburger patties with a flavorful onion gravy make this mouthwatering comfort food a family favorite.
Homemade Caraway Rye Bread: the rich flavor of caraway seeds give a delightful aroma and taste to this dense rye loaf.
Arnold Palmer Drink: a refreshing blend of ice-cold Southern sweet tea and lemonade.Print
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.