Spicy Seared Okra

One of the best okra recipes out there! Simply sauted with jalapeo, nuts, tomatoes & garlic, okra becomes an addictive dish you won't stop craving. I realize that its Halloween, and okra is not exactly candy. But this simple recipe is so good, youll crave it like chocolate. Ok, maybe thats a stretch, but youll

One of the best okra recipes out there! Simply sautéed with jalapeño, nuts, tomatoes & garlic, okra becomes an addictive dish you won't stop craving.

summer / vegan / gluten free

spicy seared okra recipe

I realize that it’s Halloween, and okra is not exactly candy. But this simple recipe is so good, you’ll crave it like chocolate. Ok, maybe that’s a stretch, but you’ll crave it nonetheless.

Okra is something that’s completely new to me. I’ve been living here in Texas for a while now, but have never been inclined to give this humble vegetable a try until I had it at this summer at Contigo.

Their preparation is pretty straightforward: oil, garlic… cook them over high heat so they get that nice char without becoming slimy. The genius part is the way they finish it with sherry vinegar. It gives them a sweet, tangy, almost pickled kind of flavor… you’ll start eating these and not be able to stop.

Looking for more okra recipes?

Try these Spicy Sweet Potato & Avocado Tostadas next!


3.5 from 2 reviews

Spicy Seared Okra

  PrintPrep time 5 minsCook time 10 minsTotal time 15 mins This flavorful vegetarian side dish is nutty, tangy, spicy & totally addictive! A great addition to a summer dinner spread.Author: Recipe type: Side dishIngredients
  • 1 tablespoon extra-virgin olive oil
  • 12 or so pieces okra, sliced in half
  • 1 shallot, thinly sliced
  • ½ jalapeño, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons toasted walnuts, roughly chopped
  • Small handful cherry tomatoes, cut in half
  • ¼ cup sherry vinegar
  • 1 tablespoon butter
Instructions
  • Heat the olive oil in a medium skillet over medium-high heat. When your pan is really hot, add the okra and sauté until it starts to turn brown. Add a few pinches of salt.
  • Add the shallots and jalapeños and sauté for 1 minute, turning down the heat as needed. Add the garlic and sauté for 30 seconds. Add the walnuts and tomatoes, and toss to incorporate.
  • Deglaze the pan with the sherry vinegar, and reduce until it’s almost dry. Remove the pan from heat, and add the butter, tossing and stirring to create a glaze. Enjoy!
    • 3.4.3177
     

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