A Spicy Italian Spin on Stewed Okra – Garden & Gun
Not a fan of the summer produce star? Chef Mark Bolchoz’s take just might convert you
Ingredients
- ½ cup extra virgin olive oil, divided
- 1 cup sliced garlic
- 6 basil sprigs, divided
- 1 tbsp. chili flake
- ½ cup white wine
- 1 28-oz. can DOP San Marzano tomatoes
- 1 cup chopped flat-leaf parsley
- Salt and black pepper to taste
- 1½ lb. okra
- 1 red onion
- Parmesan cheese, for garnish
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