Recipe and image courtesy of Nancy McCutcheon, Community Outreach Project Manager at the Honorhealth Virginia G. Piper Cancer Center
If your impression of okra is a slimy vegetable from the South, this recipe will change your tune! Local to Arizona and available from July through September, okra is rich in vitamins and minerals and helps with bone strength, vision and heart health. Enjoy this light Southwestern-style recipe as a side dish or pair it with chicken, salmon or tofu as an entrée.
1 Tbsp extra virgin olive oil
1/2 pound okra, halved lengthwise
1/2 cup onion, sliced vertically
2 garlic cloves, thinly sliced
1/2 cup peeled, julienned tomatillo
1/4 tsp crushed red pepper
1 Tbsp butter
2 tsp chopped fresh oregano
1 tsp grated lime zest
1/2 tsp lime chipotle salt or kosher salt
1. Heat a large cast iron skillet over high heat. Your skillet needs to be hot to char the okra.
2. Add oil to skillet; swirl to coat.
3. Add okra in a single layer; cook, without stirring, three minutes or until charred. Stir.
4. Remove okra from pan.
5. Add onion and garlic. Cook two minutes or until lightly charred.
6. Add tomatillo and pepper. Cook for one minute.
7. Remove pan from heat.
8. Stir in butter, oregano, zest and salt. Return okra to the pan to coat.
Yields four servings.
For more recipes, visit greenlivingaz.com/recipes