8 oz fresh whole okra, 1/2 inch chopped
6 oz fresh sardines
1 large red onion, chopped
2 clove garlic, thinly sliced
3 tbsp olive oil
6 oz vegetable or chicken broth
2 oz tomato paste
3 oz fresh tomatoes, diced
1 tbsp dried or fresh oregano, chopped
1 oz fresh parsley, chopped
1 tsp fresh chilli, finely diced
salt and pepper to taste
Wash leaves in cold running water and pat dry with kitchen towels.
Roll leaves together and chop into medium strips.
In a large frying pan, add 2 tablespoons of olive oil and sweat the onions and garlic till soft.
Then add the oregano, parsley and chilli, then add the paste, stir well and let cook for 3 minutes.
Add the fresh tomatoes and let cook for 5 minutes while stirring occasionally.
Now add the leaves and stir. Cover until leaves are wilted, then add the broth and let cook for 10 minutes.
When leaves are soft and tender, add the okra and stir. Adjust seasonings. Cover and let simmer for another 5 minutes.
In another pan, add the remaining olive oil, and under medium-high heat, sauté the sardines until crispy.
Transfer onto kitchen paper towels to drain excess oil.
To serve, spoon chard-okra mixture onto plate, and place sardines on top. A side of brown rice or broiled potatoes is like Yummy!
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