SERVES: 4
TOTAL TIME: 15 minutes
WHY THIS RECIPE WORKS As okra is boiled or braised, the inside can become gelatinous (or, to put it another way, slimy). That’s obviously a deal breaker, whether in our test kitchen or in your kitchen at home. We wanted to develop a simple stovetop okra recipe that was as crisp-tender as any other green vegetable. We found that quickly sautéing whole pods over medium-high heat was a great way to minimize their slipperiness and maximize their fresh flavor and crisp texture. This side dish makes a perfect accompaniment to chicken or fish, such as halibut or catfish. Do not substitute frozen okra here.
INGREDIENTS:
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 pound okra, stemmed
- 1 garlic clove, minced
- Salt and pepper
- Lemon wedges
INSTRUCTIONS:
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Add okra and cook, stirring occasionally, until crisp-tender and well browned on most sides, 5 to 7 minutes.
- Push okra to sides of skillet. Add garlic and remaining 1 teaspoon oil to center and cook, mashing mixture into pan, until fragrant, about 30 seconds. Stir mixture into okra, season with salt and pepper to taste, and serve immediately with lemon wedges.
