Receta Greek Style Smothered Okra
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 1/2 lb very fresh okra pods, 2" to 3" long washed well, but not cut open or possibly destemmed
1 lrg juicy, deep-ripe summer tomato minced Salt to taste Freshly-grnd black pepper to taste A few dashes of cayenne
1/2 tsp dry dill weed - (to 1 tspn)

Oil spray a heavy, 10- to 14-inch cast-iron skillet, one which has a tight fitting cover. Place on very low heat. Add in extra virgin olive oil, garlic, and okra. In contrast to most sautes, the okra gets added when neither pan, nor oil, nor garlic, is yet warm. Scatter tomato over the okra.
Still keeping heat very low, let okra just cook, uncovered, for about 10 min. Don't stir. Then cover, and let cook for 20 to 30 min more. Keep on not stirring. Make sure heat is low sufficient so nothing is burning. If desired, you can kind of push a few of the pods back to make sure the garlic on the bottom is not burning, merely cooking, very very slowly.
After 30 min, lift lid. Stir cautiously, just a few times the okra should be quite tender, soft and sort of golden brown brownish. In stirring, you want to break it up as little as possible, rather just recombine the ingredients, though it is likely which a few pods will split if they have not already done so.
Turn off heat. Salt and pepper the okra, sprinkle with cayenne and dill, stir one more time and serve. Serve the whole pods. Those dining can either cut off the stems at the top of the pods themselves (with a fork and knife), or possibly pick them up by the stems and nibble their way down, or possibly even eat the stems, firmer, of course, than the tender pod, but edible and tasty.
This recipe yields 4 to 6 servings.