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Greek Okra Stew

Bamies me Patates - Greek Okra Stew

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Ingredients

  • ½ cup extra virgin olive oil
  • 3 medium Yukon gold potatoes peeled and cut into 1-inch chunks
  • 2 cloves of garlic roughly chopped
  • 2 carrots diced
  • 4 green onions thin silced
  • 1 6-ounce can tomato paste
  • ¼ cup white wine
  • 1 14.5-ounce can diced tomatoes
  • 24 ounces frozen okra
  • 1 can vegetable broth
  • 1 tbsp sugar
  • 1 tbsp sea salt
  • ½ tsp black pepper
  • ¼ cup fresh parsley chopped
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Instructions

  • In a large pot heat the olive oil over medium-high heat.
    ½ cup extra virgin olive oil
  • Add the potatoes, carrots, and garlic to the pan. Saute for 5-7 minutes until starting to brown.
    3 medium Yukon gold potatoes, 2 cloves of garlic, 2 carrots
  • Add the green onions to the pan and saute for another 1-2 minutes.
    4 green onions
  • Add the tomato paste and saute until it starts to darken.
    1 6-ounce can tomato paste
  • Add the white wine and deglaze the pan. Allow the wine to evaporate.
    ¼ cup white wine
  • Add the remaining ingredients and sitr to combine. Reduce the heat to medium-low, cover, and allow simmer for 30 minutes until the okra and potatoes are tender.
    1 14.5-ounce can diced tomatoes, 24 ounces frozen okra, 1 can vegetable broth, 1 tbsp sugar, 1 tbsp sea salt, ½ tsp black pepper, ¼ cup fresh parsley
  • Serve warm with fresh bread, feta, and dried oregano!
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