Name: Seared Okra, Black Olives, Tomato Confit, Pine Nuts & Chile
Yield: Serves 4 to 6 as a side dish
Cuisine: American
Ingredients: ¼ cup [35 g] pitted black olives, such as Gaeta or kalamata; Pinch of crushed red pepper flakes; 2 Tbsp pine nuts; ¼ cup [60 ml] extra-virgin olive oil; ¼ cup [7 g] chopped fresh mint; 2 tsp red wine vinegar; 1 clove Garlic Confit, chopped; 1 cup [240 ml] dry white wine; 1 lb [455 g] okra, cut into 1-in [2.5-cm] pieces; Kosher salt; ½ cup [120 ml] Vegetable Stock; ½ cup [130 g] Tomato Confit

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This quick stew is substantial enough to be the main event with a little rice and salad, but it has enough finesse to sit alongside proteins such as whole grilled fish or grilled lamb.

Get a hard sear on the okra without moving it too much. Add salt late in the game to keep the vegetable’s gelatinous goodness from oozing out and making a mess of things.