Fresh okra has probably caught your attention at the farmers’ market this summer. It has certainly caught mine…
If you would like to enjoy this summertime treat without committing to a gumbo, try it as a side dish with another summer star – cherry tomatoes.
To prepare this simple and healthy side, slice a pint of okra into chunks on a bias and halve a cup of cherry tomatoes. Sauté the okra slices in two tablespoons of extra virgin olive oil in a non-stick pan. This small quantity of olive oil may seem like it is not enough, but it will permit the edges of the okra to brown. It will also enable the okra to retain its crispness rather than become too slimy.
Sauté for about seven to eight minutes while moving the okra around the pan with a wooden spatula. Add the tomatoes and cook for another two to three minutes until they are slightly softened. Season with sea salt and fresh ground pepper to taste. I also recommend some Aleppo pepper for its medium heat and somewhat salty taste.
Serve immediately and enjoy okra’s pleasant crunch and unique flavor.