Okra and Rosemary Ragout


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