Quickly cooked in a hot pan with a bit of garlic and olive oil, okra shines in this dish as a Summer vegetable worth seeking out. This recipe makes 2 side dishes.
2 cloves garlic
1 tablespoon of olive oil
Salt and pepper
1 teaspoon of smoked paprika (optional)
1. Cut off and discard the stem ends of the okra.
2. Rinse the trimmed pods, pat them dry, and set them aside.
If you don’t like your okra with its bit of slime, keep the pods whole. I personally love the slimeyness (more delicious than it sounds) so I slice mine in half.
3. Peel the garlic cloves and slice it as thinly as possible.
4. Heat a large frying pan over medium-high heat.
5. Add the oil, swirl the pan to coat the bottom with the oil.
6. Add the garlic and let it sizzle until it just starts to turn golden. It doesn’t take long.
7. Add the okra, stir to coat it with oil and combine it with the garlic.
8. Okra starts to caramelise as it turns brown, this will take about 5-10 minutes. It will also become tender. Keep stirring it every few minutes… kinda like a stirfry.
9. Transfer the okra to a serving platter. Sprinkle with salt, pepper and smoked paprika to taste.
SOURCE: Vegematarian original (thank you to my mate Mansi for introducing me to okra)