| • | 4 strips bacon, diced |
| • | 1 large onion, chopped |
| • | 4 cloves garlic, minced |
| • | 3 cups (750 mL) fresh okra, trimmed and cut into 1/4-inch (.5 cm) rounds |
| • | 2 cups (500 mL) fresh or frozen corn kernels |
| • | 1 or 2 fresh chili peppers, chopped (optional) |
| • | 1 can (19-oz/540 mL) black-eyed peas, drained and rinsed |
| • | 1 cup (250 mL) chopped fresh or canned tomatoes |
| • | 6 green onions, chopped |
| • | 1/4 cup (50 mL) chopped fresh parsley |
| • | 1/2 tsp. (2 mL) salt |
| • | 1/4 tsp. (1 mL) black pepper |
- In a large skillet or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the bacon pieces from the pan with a slotted spoon, leaving the fat behind. Reserve the bacon bits in a bowl.
- Add the onion and garlic to the pan and cook over medium heat until softened — 6 to 8 minutes. Add the okra, corn and chilies and continue to cook, stirring frequently, until the okra is tender but still a bit crisp — 8 to 10 minutes. Add the black-eyed peas, tomatoes, green onions and reserved bacon and cook for another 5 minutes. Sprinkle with parsley and season with salt and pepper.
How kids can help:
• |
Trim and cut up the okra. |
• |
Stir the ingredients in the skillet (with adult supervision). |
