Sauteed Okra With Garlic Recipes

HOW TO SAUTE OKRA AND MAKE IT YUMMY

Steps:

• Prep the okra - Wash and dry the okra. Slice the tips and end off of the okra and discard. Cut the okra into 3/4" thick round slices.
• Mince the garlic.
• Place a large non-stick pan over medium heat.
• Add olive oil, cut okra, and salt to the hot pan.
• Spread the okra out in the pan and allow it to cook. Stir occasionally until the okra is lightly caramelized. (This should be about 5 minutes).
• Add minced garlic to the pan and cook for another minute or until the garlic starts to soften.
• Season with salt and pepper to taste.

GARLIC SAUTéED OKRA

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends of the okra pods. Rinse the trimmed pods, carefully pat them dry, and set them aside. Extra water in the cooking process can lead to the slick factor this okra recipe is designed to avoid, so the dryer the better.
• Peel the garlic clove, cut it in half lengthwise, and slice it crosswise as thinly as possible.
• Heat a large frying pan over medium-high heat. Once the pan is hot, add the oil, swirl the pan to coat the bottom with the oil, and heat until the oil shimmers, about 30 seconds. Add the garlic and let it sizzle until it just starts to turn golden, about 1 minute.
• Add the okra, stir to coat it with oil, and combine it with the garlic. Cover and cook, shaking the pan frequently to move the okra pods around inside until the okra is starting to brown on the edges and is tender to the bite, about 8 minutes.
• Transfer the okra to a serving platter or individual plates. Add the optional tomatoes if using and sprinkle with salt. Serve and enjoy.

MEL'S FABULOUSLY EASY SAUTEED OKRA

Steps:

• Heat oil in a saute pan over medium heat. Add garlic and cook, stirring constantly, until soft and fragrant, 1 to 2 minutes. Add okra and cook for 5 minutes. Sprinkle cornmeal on top; cook and stir until okra is fork-tender and cornmeal absorbs excess moisture, about 2 minutes.
• Serve topped with Parmesan cheese.

SAUTEED OKRA WITH CUMIN

Steps:

• Melt butter over high heat in a medium saute pan. Saute okra with all seasoning 2 to 3 minutes. Reduce heat to moderate and cook, stirring occasionally, an additional 5 minutes. Serve hot.

BRAISED OKRA WITH ROASTED GARLIC AND TOMATO

Steps:

• Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.
• Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)
• Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.
• Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.

FRESH OKRA WITH TOMATOES AND GINGER

Steps:

• Pulse garlic and ginger in a food processor until finely chopped and transfer to a 12-inch heavy skillet. Add oil and red pepper flakes to taste and cook over moderate heat, stirring, until fragrant, about 1 minute.
• Pulse tomatoes with salt and black pepper in processor until coarsely chopped and stir into oil in skillet. Cook, uncovered, over moderate heat, stirring occasionally, 10 minutes. Stir in okra and simmer, covered, until just tender, about 10 minutes.

SAUTEED OKRA WITH GARLIC RECIPE

Steps:

• Heat oil in large skillet. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add the okra and garlic; cook, stirring occasionally, until pods are bright green and crisp, about 10 minutes. Stir in vinegar, salt and pepper; cook, stirring gently until okra is tender. Sprinkle with cilantro

SAUTEED OKRA

Steps:

• Wash okra under cold water, and pat dry with paper towels. Trim stem ends.
• Heat a cast-iron or other heavy skillet over medium-high heat until hot. Add bacon, and cook, turning occasionally, until golden. Drain bacon on paper towels, and crumble into pieces.
• Discard all but 3 tablespoons of bacon fat; return pan to heat. When fat is hot but not smoking, add okra. Cook, turning occasionally, until okra is bright green and slightly browned, 8 to 10 minutes. Season with salt and pepper; transfer to a platter. Sprinkle with crumbled bacon and pepper flakes, if desired. Serve immediately.

SAUTEED OKRA WITH CASHEWS

Steps:

• In a large skillet, heat the oil until shimmering.
• Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes.
• Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes.
• Stir in the cashews and lime zest.
• Transfer the okra to a platter, garnish with the lime wedges and serve.

SAUTéED OKRA

Steps:

• Trim the stems off the ends of the okra, taking care not to cut into the interior of the pods.
• Pour the oil into a large skillet over medium-high heat and allow it to heat until almost smoking. Add the okra and red-pepper flakes to taste. Sauté until the pods have softened slightly, but are still crisp and brightly colored, 6 to 7 minutes. Season with salt and pepper.