I love okra, really, really love okra. I know it isn’t actually popular as a veggie. In any case, more of a southern classic than a retro favorite. Some people complain of sliminess with okra. That can be avoided if you use fresh, fresh okra, and cook it fast. I don’t understand the sugar here and would probably leave it out.  But…woo-hoo…our friend bacon fat is back!
2½ cups sliced okra
3 tablespoons butter or bacon fat
2 medium onions, sliced
3 medium tomatoes or 2 cups cooked tomatoes
Salt and pepper to suit taste
1 teaspoon sugar

Choose young tender okra pods. Pods should be easily pierced with thumbnail. Rinse thoroughly in cold water, but do not rub pods. Remove stems and cut in ½-inch thick slices. Put butter or bacon fat into skillet, add the sliced onion, then tomatoes, sprinkle with salt and pepper, cover and simmer about 3 minutes. Then slide okra slices over top of tomatoes to preserve green color. Sprinkle with salt, pepper, and sugar. Cover and continue to simmer until okra is tender, about 5 minutes. Then stir vegetables together. Season to taste. Serve hot. 5 servings. From the Modern Family Cookbook.