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Cook
the bacon in a large skillet coated with DuPont SilverStone®
non-stick over medium heat until crisp. Remove bacon, reserving
3 tablespoons drippings in the skillet. Crumble the bacon and set
aside.
Add
the flour to the reserved drippings and cook over medium heat, stirring
constantly to make a roux,
about 8 minutes or until lightly brown in color.
Next,
add the okra, onion and garlic, and cook 2 minutes, stirring constantly.
Stir in the tomato; season with the salt, pepper and thyme. Cover
and simmer for an additional 8 minutes or until the okra is tender.
Stir in the lemon juice, sprinkle with the crumbled bacon and pine
nuts, and serve.
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