Simple sautéed okra with garlic and tomatoes

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  • 1 pound okra
  • 1 clove garlic
  • 2 teaspoons oil (olive, grapeseed, or other)
  • Optional: grape tomatoes

Gather the ingredients. Trim off and discard the stem ends of the okra, if you like. Rinse the trimmed pods, pat them dry, and set them aside. Be sure to dry them, extra water in the cooking process can lead to the slick factor this okra recipe is designed to avoid. Peel the garlic clove, cut it in half lengthwise, and slice it crosswise as thinly as possible.

Heat a large frying pan over medium-high heat. Once the pan is hot, add the oil, swirl the pan to coat the bottom with the oil, and heat until the oil shimmers, about 30 seconds. Add the garlic and let it sizzle until it just starts to turn golden, about 1 minute. Add the okra, stir to coat it with oil and combine it with the garlic. Cover and cook, shaking the pan frequently to move the okra pods around inside, until the okra is starting to brown on the edges and is tender to the bite, about 8 minutes. Transfer the okra to a serving platter or individual plates. Sprinkle with salt to taste and serve.

from The Spruce Eats