I have deep-rooted affection for Ann Arbor groceries that regularly stock one of my most favorite (yet unpopular to so many) vegetables: okra. Hiller's comes to mind. And it's not just Southerner's who are fans, you'll find okra figuring prominently in Indian and African recipes as well.

Okra needs no more fanfare than just a simmer in water, then a bit of seasoning with salt and pepper. And you haven't lived until you've inhaled a side order of okra that's been dredged in cornmeal then fried.

If the slime factor is off-putting to you, remember that fresh okra is far less slimy (why can't I come up with a better word?) than frozen.

Active Time: 15 minutes (if bacon's cooked)
Simmer Time: 30 minutes
Number of servings (yield): 2-3 cups okra (4 servings w/rice)

Ingredients

2 tablespoons olive oil
1/2 cup chopped onion or leek
1 teaspoon minced garlic
1 orange or yellow bell pepper, seeded, membranes removed, chopped (1 cup)
1 teaspoon Cajun or creole seasoning*
1 (16 ounce) can diced tomatoes in juice
1/2-3/4 pound fresh okra, washed and ends removed
3 heaping tablespoons fried bacon, chopped (optional)
1 teaspoon fresh thyme
2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-low heat. Sauté the onion or leek and garlic 4 minutes, or until fragrant and just transparent. Add the pepper and creole seasoning; cook and stir until tender.
2. Add the tomatoes, and their juice, and okra and stir to incorporate into the vegetables. Cook for 25-35 minutes, or until okra is tender. In last minute of cooking time, stir in bacon, if using, thyme and parsley.

* 1/4 teaspoon cayenne may be substituted for the creole seasoning

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.