It has been rainy rainy in Baltimore. Growing up, whenever it rained Mummy made comfort food. I recall boiled corn and coconut or Ube vividly. We always had corn when it rained.
Today i was craving something comforting. Pizza or Pasta was out of the question because of the new wheat free diet. Chicken too was cancelled because i am tired of chicken. Like totally tired.
I wanted something savory and warm and veggie-full. So i made this easy delicious Okro with rainbow swiss chard. I love the earthiness of swiss chard.
I had it with leftover roast salmon, and microwaved Amala. LOL Amala purists will cringe, but its okay, it worked out and tasted great. 🙂
Easy Peazy Delice!
Okro + Swiss Chard
Prep time
Cook time
Total time
Author: ChiO
Ingredients
- 20 medium sized okro fingers
- 1 bunch of rainbow swiss chard
- 6 basil leaves
- ¼ cup canola oil
- 1 cup cooked TPO -(Tomato Pepper Onions blend)
- 1 tbsp freshly grated ginger
- 1tbsp crayfish
- 1 tsp crushed garlic
- 1 tbsp salt
- ½ cup water
- 1 stock cube
Instructions
- Wash all the veggies thoroughly
- Add the TPO, oil, garlic and ginger into the pot and set on a stove to cook.
- Add the stock cube, salt and crayfish and stir.
- Prep the okro by cutting off the head and tips.
- Add the prepped okro and basil into a food processor and pulse until roughly chopped.
- Pour chopped okro mixture into the cooking pot, add some water, stir and continue to cook.
- Cut up the swiss chard into small pieces.
- Add the chopped swiss chard into the pot, stir and cook for one more minute.
- Turn off heat and enjoy.
Oya Come Chop. 🙂
This looks so good.