1

Skillet-Cooked Okra with Onion and Red Chile

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.
Ingredients

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

Instructions

  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.
Notes
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.

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