Print Recipe

Okra and Rosemary Ragout


Where To Cook:
Stove Top
Cook Time:
14-22 Minutes


2 tablespoons olive oil
1 pound okra, ends removed and cut into 1/2-inch pieces
1 small onion, diced
3 cloves garlic, minced
6 medium tomatoes, coarsely chopped
1/2 cup low-sodium broth (chicken or vegetable)
1 tablespoon chopped fresh rosemary
1/4 teaspoon red pepper flakes


  1. Heat the olive oil in a large sauté pan over medium heat.
  2. When it's hot and shimmering, add the okra.
  3. Leave it alone to brown, 2-4 minutes.
  4. Turn and let the okra brown on all sides, 2-4 more minutes.
  5. Add the onion and cook until it turns soft 2-4 minutes.
  6. Add the garlic and cook 30 seconds more.
  7. Add the tomatoes, broth, rosemary, and red pepper flakes.
  8. Simmer, stirring occasionally, until the okra is tender, 8-10 minutes.