Okra, an often overlooked vegetable, offers numerous neuroprotective compounds plus insoluble fiber, which feeds good bacteria in the gut. This super-simple recipe avoids the slime that results from overcooking or boiling; smaller okra also minimize any slippery moisture. You can also toss the pieces in cornmeal before pan-searing for added crunch.
Recipe Ingredient Details:
1 tablespoon olive oil
1/2 pound fresh, small okra
Heat oil in a heavy skillet until very hot.
Wipe okra with a damp towel to clean; pat dry. Trim and discard okra stems; halve and sprinkle with salt. Sear in the very hot pan, cut side down (work in batches so they're not crowded), until charred on one side, 2-3 minutes; flip and sear the other side until crisp tender, 1 minute more.
Tue, 2013-08-13 16:34