Green Chile Okra Recipes
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.
Nutrition Facts : Calories 46 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 152 mg, Sugar 3 g, Fat 2 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
GREEN CHILE OKRA
I only cook this when I can find good, fresh okra. I keep the roasted green chiles frozen; they really make the dish.
Provided by KICKBALL
Categories Side Dish Vegetables Tomatoes
Time 48m
Yield 4
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile pepper on top, cut sides down.
- Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow pepper to steam as it cool, about 10 minutes. Remove skin and chop flesh.
- Heat oil in a cast iron skillet over medium-high heat; saute onion in the hot oil until golden, about 3 minutes. Stir in chile pepper and tomatoes. Bring to a boil; cook and stir until tomatoes soften and liquid is reduced by half, about 5 minutes.
- Stir okra, salt, cumin, black pepper, and white pepper into the skillet. Cook, stirring gently, until okra is tender, about 5 minutes.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 20.2 g, Fat 5.3 g, Fiber 5.7 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 569.5 mg, Sugar 6.8 g
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