• 1 tablespoon olive oil
  • 1/2 pound fresh, small okra

Pan-Seared Okra

  • Serves: 4 people

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.

  1. Heat oil in a heavy skillet until very hot.
  2. 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.
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