Okra Succotash

Over the last couple of years, our CSA has offered okra regularly.  It's interesting because many of the CSAers haven't wanted to take the okra, and since my daughter loves it (especially raw as a snack), I always grab handfuls of the traditionally southern vegetable.  The biggest complaint about okra is its sliminess.  That particular feature doesn't really bother me, so I eat it any way I can get it because I love the taste.  But this recipe is perfect for those who just can't handle the slimy feel of cooked okra.  For some reason, frying it cooks the slime right out--great for oka skeptics.  :-)

I served this as a simple side, but it would be great over some nice southern cheese grits--a whole meal in itself.  Enjoy!

Okra Succotash
Adapted from Fresh Tart

1/4 cup bacon, chopped (about 3 slices)
2 cups okra, stems trimmed and sliced into 1/2" pieces
Olive oil
1 small leek, white and light green parts only, cleaned, halved and sliced (or about 1/4 onion, chopped)
1/4 tsp salt
Pepper, to taste
1/2 lb tomatoes (fresh from the garden are best here!)
1-2 tsp fresh lemon juice

Fry the bacon in a large skillet until crisp.  Remove to a paper towel, reserving the grease in the pan.  Over medium heat, saute the okra, stirring frequently, in the bacon grease for 7-10 minutes, or until the okra starts to brown a little.  If the pan gets too dry, add a little olive oil.  Add the leeks, salt and pepper and saute until the leeks start to get tender, about 3 minutes.  Add the tomatoes and saute until the tomatoes are just warm.  Add the lemon juice and season again if necessary.  Top with the bacon.

Serve warm alone as a side or on top of cheese grits.

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