Sweet Sour Okra with Olive Oil

    A recipe from the Greek tradition:
  • 1 lb. small, tender okra
  • 3 Tablespoons lemon juice
  • 4-6 Tablespoons olive oil, or more to taste
  • 1 Tablespoon honey or sugar
  • 3/4 cup water
  • Sea salt and freshly ground black pepper to taste

Serve with chopped parsley
Trim off okra stems; take care not to pierce the pods
Spread okra on a ceramic or glass plate and sprinkle with half of the lemon juice
Set plate aside for 2 hours, preferably in the sun Heat 3 Tablespoons of olive oil in pan
Add okra and gently cook until the pods are very lightly browned (about 5 minutes); stir carefully once or twice
Drizzle honey or sugar over okra
Add salt and pepper and water
Cover and simmer until okra is tender (about 15 minutes)
Transfer to serving dish. Sprinkle with parsley, drizzle with remaining olive oil
Serve hot, warm or cold

Thanks to Peggy Earnshaw, an okra lover from Ames, for sharing this recipe with Lonna at the Ames Farmers Market