Skillet-cooked okra with onion and red chile

SmartPoints® value per serving
Total Time
15 min
5 min
10 min
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.


Canola oil

1 Tbsp

Uncooked red onion(s)

1 medium, thinly sliced

Red pepper flakes

tsp, or 1 dried red chile

Garlic clove(s)

1 medium clove(s), minced

Ground cumin

¾ tsp

Table salt

½ tsp

Frozen okra

20 oz, 2 (10-ounce) thawed


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, chile, and garlic; cook, stirring frequently, until the onion begins to soften, about 3 minutes. Add the cumin and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add the okra and cook, stirring constantly, until crisp-tender, about 5 minutes longer. Discard the chile. Yields 1 cup per serving.