Skillet-Cooked Okra with Onion and Red Chile
- Total Time
A dried red chile and a touch of fragrant cumin breathes new life into this underrated vegetable.
canola oil1 Tbsp
uncooked red onion(s)1 medium, thinly sliced
red pepper flakes⅛ tsp, or 1 dried red chile
garlic clove(s)1 clove(s), medium, minced
ground cumin¾ tsp
table salt½ tsp
frozen okra20 oz, 2 (10-ounce) thawed
- 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.