Greek-Style Smothered Okra

Dragonwagon

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Ingredients

1 tablespoon chopped, but not crushed, fresh garlic

1 to 2 tablespoons mild extra-virgin olive oil

1 1/2 pounds 2-to-3 inch long okra pods, washed well but left whole, stem and all

1 large, juicy deep-ripe summer tomato, such as a Cherokee purple or Arkansas Traveler, cored and chopped

salt and freshly cracked black pepper to taste

a few dashes cayenne (or a fresh chile; see variation)

1/2 to 1 teaspoon dried dill (or 2 teaspoons fresh dill weed, stripped from the stem)

Directions

1. Spray a heavy 10 to 14-inch skillet, cast-iron or otherwise, one that has a tight-fitting lid, with spray oil. Place over very low heat… as low as you can get it without the flame going out.Add, in this order, the garlic, oil, okra, and diced tomato. Cook, uncovered, for 10 minutes. Do not stir.

Cover, and cook for 35 to 45 minutes more, still over lowest possible heat.