Name: Smothered Okra
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Southern
Ingredients: ¼ cup extra-virgin olive oil; 2 pounds fresh okra, trimmed and sliced crosswise 1 inch thick, or frozen cut okra; 1 (28-ounce) can crushed tomatoes; 1 onion, grated; 2 tablespoons Worcestershire sauce; 1 tablespoon lemon juice, plus lemon wedges for serving; 1 tablespoon minced fresh thyme or 1 teaspoon dried; 2 teaspoons garlic powder; 1 teaspoon table salt; ⅛ teaspoon cayenne pepper (optional); 1½ cups chicken broth

Why This Recipe Works

This classic Southern dish is an inspired way to prepare okra. With just a handful of pantry ingredients and some patience, the vegetable transforms into a silky, tender accompaniment to rice or bread. Okra’s slick texture is formed by polysaccharides, which dissolve in water to make a slippery gel. Thus, slowly cooking the vegetable with crushed tomatoes and broth exploited its gooey properties, eventually releasing most of its polysaccharides to create a thick, silky consistency. Onion, thyme, garlic powder, and a dash of cayenne were a nod to this dish’s Creole roots while a splash of Worcestershire sauce lent savory depth.

Before You Begin

If using frozen okra, there’s no need to thaw it before cooking. This dish can be made pescatarian by substituting the chicken broth for vegetable broth. Anchovy-free Worcestershire sauce can be used in place of traditional to make this recipe vegetarian and vegan. This is one of those dishes that tastes even better the next day; store leftovers in the refrigerator for up to 3 days. Serve with rice or bread.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Heat ¼ cup extra-virgin olive oil in Dutch oven over medium heat until shimmering. Add 2 pounds okra, and cook until softened and lightly browned, 6 to 8 minutes.

Add 1 can crushed tomatoes, 1 grated onion, 2 tablespoons Worcestershire sauce, 1 tablespoon lemon juice, 1 tablespoon minced thyme, 2 teaspoons garlic powder, 1 teaspoon table salt, and ⅛ teaspoon cayenne pepper, if using. Bring to simmer, cover, and transfer to oven. Roast for 30 minutes.

Remove pot from oven and stir in 1½ cups chicken broth. Cover, return to oven, and roast until okra is tender and sauce is thickened, 45 to 50 minutes. Season with salt and pepper to taste. Serve with lemon wedges.