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Ingredients
1 ½ pounds fresh small okra (no more than 2 inches long)
2 large cloves garlic, peeled
½ teaspoon salt, plus more to taste
2 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
Lemon wedges
Nutritional analysis per serving (4 to 6 servings)
9 grams carbs; 81 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 202 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the okra and gently rub to remove the outer fuzz. Trim off the stem, leaving the cap intact.
- Step 2
Sprinkle the garlic with ½ teaspoon salt and crush with the back of a knife until smooth. Place in a large skillet and add 1 1/84 cup water, 1 tablespoon of the oil and a generous grinding of pepper. Mix well, add the okra and mix again.
- Step 3
Place the skillet over medium-high heat, cover tightly and cook for 4 minutes, occasionally shaking the pan. Remove the okra to a serving platter and drizzle with pan juices and the remaining olive oil. Adjust the seasoning and serve at once with lemon wedges.
Private Notes
Comments
I luckily had a 1 1/84 measuring cup! Thank goodness I never threw it out!
I used okra that was long past the "baby" stage--some of it was three inches long, and it was no longer bright green. I just wanted something quick and unfussy on a hot summer night. The technique here is a good way of making a non-slimy okra that isn't swimming in stuff. I gave it four stars in order to provide the benefit of the doubt--had I used younger okra, the results might have been better still. I didn't even add the additional drizzle of olive oil. It was still tasty.
I luckily had a 1 1/84 measuring cup! Thank goodness I never threw it out!
I made a sauce of creme fraiche and orange zest. I topped it with a dash of cayenne pepper and za'atar.