Okra with Garlic and Dill
Okra, a classic ingredient in many recipes from the southern United States is grown in several warm climates around the world, where it is harvested while young and tender. Thanks to its mucilaginous properties okra can be used as a thickening agents in soups and stews, here however we are going to focus on the taste of the vegetable itself. Okra is generally well tolerated among IC patients, but if this is your first time trying okra with IC you may want to only eat a small amount and wait to see how your bladder reacts before consuming any more.
I think that this simple and relatively quick to prepare (and cook) side dish is lovely alongside a wonderful baked fish such as trout or salmon, or with grilled lamb chops or chicken breast. Serve with rustic IC friendly bread to mop up any yummy okra juices.
Okra with Garlic and Dill
4 tbsp of vegetable or chicken stock (homemade if possible)
1 ½ tbsp melted butter (I use unsalted) or olive oil (if olive oil is used this dish becomes vegan)
a pinch of freshly cracked black pepper and salt, to taste (both optional)
3 cloves of garlic, peeled and finely chopped (or however much you prefer)
3 tbsp of fresh green onions (spring onions) or chives, finely chopped (optional)
1 tbsp of fresh dill fawns (feathery leaves), finely chopped
½ pound (225 grams) of fresh or frozen (thaw first) okra pods, cleaned trimmed if required
First preheat your own to 450°F (230° C).
In a large mixing bowl combine the melted butter (or olive oil), vegetable (or chicken) stock, salt & pepper, chopped garlic and green onions (or chives, if using). Stir together and then add in the okra until it's well coated in the butter mixture. Gently fold the delicate dill fawns through the mixture.
Place everything into a medium sized baking dish that has been lightly oiled (or use a non-stick baking dish), and cook for half an hour. Check the okra for tenderness after twenty minutes have elapsed, and every five minutes after that. If your pan of okra seems too dry add a couple of tablespoons of warm stock or water to the dish and continue cooking.
Once done remove from the oven and allow to cool for five minutes before serving. Leftovers will keep, well covered, in the fridge for two or three days, and reheat best in the oven.
Serves 4 as a side dish