A few years ago, I created this recipe for okra. It's quite different from the lightly steamed okra I grew up on. It's quick and easy. The okra is slightly crunchy and the seasoning provides a surprising pop of flavor. I once made this okra dish for a carb-loving friend who struggled to eat vegetables and she had two helpings of it. The following week, she called me three times to let me know that she had made my okra recipe.
- 1 pat of butter
- 1 teaspoon olive oil
- 1 small jalapeno chile, thinly sliced
- I mess of okra (roughly 15 pods)
- Creole seasoning, to taste
- Garlic powder, to taste
- Fresh cracked black pepper, to taste
- 2 cloves garlic, finely minced
Wash, gently scrub, rinse, and clean the okra thoroughly. Shake off excess water and set aside in a container.
Heat butter and olive in a large skillet over low heat. Add jalapenos and okra pods to the skillet and cook about 2 minutes, thoroughly tossing the okra in the oil mixture. Sprinkle the Creole seasoning, garlic powder, and cracked black pepper over the okra and continue cooking for another two to three minutes. Then, added the minced garlic and cook another minute or two, being sure not to overcook the okra and garlic. Garlic burns easily and when overcooked or cooked at too high a temperature, it will turn bitter.
The final product should be coated in garlic and spice with a slight crunch.