Sautéed Okra and Tomatoes

This time of year I love taking advantage of the wide variety of fresh, locally grown produce available. Locally grown produce is fresher, so it often tastes better, and these purchases support our local economy. I enjoy getting to know farmers at the local markets, and they’re usually ready to answer any questions I have regarding their farming practices, the freshness of the product and ways to prepare it.

Veggies from Nathan’s parents’ garden – thanks, Freda and Dennis!

One of my favorite vegetables to enjoy this time of year is okra, but most people only enjoy it fried. I love stewed okra and tomatoes, and I don’t mind the sliminess, but cooking the okra quickly over high heat reduces the slime. One easy option is to roast the whole okra pods at 425 degrees until crisp-tender and slightly charred. My favorite method, though, is to sauté the okra in a cast-iron pan.

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Sautéed Okra and Tomatoes

Servings 2 servings

Author Jessica Ivey, RDN

Ingredients

• 1 tablespoon canola oil
• 1/4 cup thinly sliced onion
• 1/2 small jalapeño pepper, finely chopped (optional)
• 1 clove garlic, minced
• 1 large tomato, diced
• 1/3 lb. fresh okra, trimmed and cut in half lengthwise
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

1. Heat oil in a cast-iron skillet over medium-high heat. Add onion and jalapeño (if using), and sauté 3 minutes or until onion is tender. Add garlic, and sauté 30 seconds longer. 

2. Add tomatoes, and cook 3 minutes or until tomatoes begin to break down.

3. Add okra, and cover. Cook 6 to 8 minutes, stirring occasionally, or until okra is crisp-tender. Season with salt and pepper.

So what do you think? Are you an okra fan or no???