Skillet-cooked okra with onion and red chile
1
Points® value
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
A dried red chile and a touch of fragrant cumin breathes new life into this underrated vegetable. The trick here is to cook the okra, a mainstay of Southern cooking, only until crisp-tender. Cooking it any longer will turn it gelatinous. Ready in just 15 minutes, this dish is quite versatile. Serve it as a side dish with pork tenderloin or roasted chicken or chop and add into a vegetable medley. Try using fresh whole okra and increase the cook time by a minute, then serve with toothpicks as an appetizer when entertaining.
Ingredients
Canola oil
1 Tbsp
Red onion
1 medium, thinly sliced
Red pepper flakes
⅛ tsp, or 1 dried red chile
Garlic
1 clove(s), minced
Ground cumin
¾ tsp
Table salt
½ tsp
Frozen okra
20 oz, 2 (10-ounce) thawed