Okra Skillet Recipes

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MEDITERRANEAN-STYLE OKRA RECIPE



Mediterranean-Style Okra Recipe image

Okra and tomatoes prepared Mediterranean-style with onions, garlic, hot peppers, warm spices and a splash of lime juice. This quick-cooked vegan okra stew is the perfect combination of savory, tangy, and just a little bit spicy. You can use 1 or 2 jalapenos, depending on how spicy you like your food. And if you need it a little more tangy, add more lime juice!

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 13

Extra virgin olive oil
1 small onion (chopped (1 cup chopped onion))
4 garlic cloves (minced)
2 small green chiles such as jalapeno (chopped)
1 lb frozen or fresh cut okra (sliced into rounds (or small whole okra, trimmed) )
Salt and pepper
1 tsp ground allspice
½ tsp coriander
½ tsp paprika
1 ½ cup crushed tomatoes
½ cup water
1 tomato (sliced into rounds)
Juice of ½ lime (more to your liking)

Steps:

  • Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
  • Add the okra and sautee for 5 to 7 minutes over medium-high heat.
  • Season with kosher salt, black pepper and spices. Toss to coat.
  • Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
  • Remove from heat and serve over rice or with warm pita bread.

Nutrition Facts : Calories 111.8 kcal, Sugar 6.8 g, Sodium 132.3 mg, Fat 4.2 g, SaturatedFat 0.6 g, Carbohydrate 18.3 g, Fiber 6.2 g, Protein 4.3 g, ServingSize 1 serving

TURKEY AND OKRA SKILLET DINNER



Turkey and Okra Skillet Dinner image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon all-purpose flour
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
Kosher salt and freshly ground pepper
2 slices bacon, chopped
1 1/4 pounds turkey cutlets, cut into 2-inch pieces
1 1/2 tablespoons extra-virgin olive oil
1/2 pound okra
1/2 cup low-sodium chicken broth
4 ears corn, kernels removed (about 3 cups)
1 pint cherry tomatoes, halved
1 tablespoon fresh lemon juice

Steps:

  • Cook the bacon in a large nonstick skillet over medium heat until slightly crisp, about 6 minutes. Meanwhile, toss the turkey in a bowl with the flour, thyme, 1/2 teaspoon salt, and pepper to taste.
  • Increase the heat to medium high and add 1 tablespoon olive oil to the skillet. When the oil is hot, add the turkey in one layer and cook, turning once, until lightly browned on both sides but not cooked through, 2 to 3 minutes. Transfer the turkey and bacon to a bowl.
  • Heat the remaining 1/2 tablespoon olive oil in the pan, then add the okra and a pinch of salt and cook, stirring, 3 minutes. Add the chicken broth, 1/2 cup water, the corn and tomatoes and bring to a simmer; cook, stirring occasionally, until the okra is tender and the tomatoes begin to fall apart, 3 to 5 minutes. Return the turkey and bacon to the pan and simmer until the turkey is just cooked through, about 1 more minute. Stir in the lemon juice and season with salt and pepper.

Nutrition Facts : Calories 443 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 67 milligrams, Sodium 494 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 44 grams

CRISPY SKILLET OKRA (NO BREADING!!)



Crispy Skillet Okra (No Breading!!) image

I was looking for a way to cook the okra I'm growing in my garden. I didn't want to deep fry it with breading and my sis-in-law said her granny used to cook it this way. It's excellent! I don't even miss the breading! Try it and let me know if you like it.

Provided by CrysDanMom

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb fresh okra
1 small onion, sliced
1 tablespoon canola oil
soul food seasoning salt

Steps:

  • Turn your skillet on medium heat and get it nice and hot.
  • While you're waiting for the skillet to heat up, wash and slice your okra into 1 inch long sections.
  • When the skillet is hot, add cooking oil (I use canola since olive oil can become bitter at higher heat) and toss in the okra. It should sizzle! This helps seal the juices in the okra and gives it a crispy outside.
  • Stir the okra around until it starts to brown, then drop in your sliced onion and season with soul food seasoning (I love Sylvia's). Continue cooking and stirring until the onion is transparent.
  • Remove from heat and serve.

OKRA SKILLET



Okra Skillet image

I'm from the South so I could eat a whole tub of this! I put my favorite spices and turkey kielbasa in this twist on okra and tomatoes. Please try to use fire-roasted tomatoes, I think it really makes it taste good! They carry the Muir Glen brand of fire-roasted tomatoes at Whole Foods and Wal-Mart Supercenter. I really hope you like it!

Provided by ChefLee

Categories     One Dish Meal

Time 32m

Yield 4-8 serving(s)

Number Of Ingredients 10

2 (16 ounce) bags frozen cut okra
2 (14 1/2 ounce) cans fire-roasted tomatoes, undrained (I like Muir Glen brand)
2 garlic cloves, crushed and chopped
1 (14 ounce) package turkey kielbasa, sliced
1 tablespoon butter
2 teaspoons sugar
1/2 teaspoon pepper
1/2 teaspoon coriander
1/4 teaspoon Lawry's Seasoned Salt
1/8 teaspoon allspice

Steps:

  • Defrost okra.
  • In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes.
  • Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes.
  • After the 5 minutes; stir in sugar, pepper, coriander, Lawry's, and allspice.
  • Cook 10 more minutes, stirring occasionally then serve!

Nutrition Facts : Calories 363.6, Fat 21.1, SaturatedFat 8.1, Cholesterol 76.2, Sodium 1218.9, Carbohydrate 29.8, Fiber 7.6, Sugar 14.3, Protein 18.7

SOUTHERN SKILLET FRIED OKRA



Southern Skillet Fried Okra image

Traditional Southern pan fried okra with a cornmeal breading

Provided by Julia Jordan | Julia's Simply Southern

Categories     Dinner

Time 12m

Number Of Ingredients 6

1/2 c Vegetable Oil
1 lb Okra
1/2 c Yellow Cornmeal
1 tbs Flour
1/2 tsp Salt
1/4 tsp Black Pepper

Steps:

  • Add vegetable oil to a cast iron skillet and heat over medium.
  • Next, add the okra to a colander and rinse with water.
  • Slice the okra.
  • In a small bowl add cornmeal, flour, salt and pepper.
  • Toss sliced okra into the cornmeal mixture and toss to coat.
  • Add the dredged okra pieces to the skillet.
  • Cook while turning occasionally 5-7 minutes until the coating browns.

Nutrition Facts : Calories 218 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 202 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

SKILLET-FRIED OKRA



Skillet-Fried Okra image

Skillet-cooking is among the easiest ways to prepare okra and is guaranteed to please Southerners and neophytes alike.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes 2 pounds

Number Of Ingredients 10

1 quart vegetable oil
2 pounds okra
2 large eggs
1/4 cup milk
2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
Hot-pepper sauce (optional), for serving

Steps:

  • Heat oil in a cast-iron or heavy skillet until a frying thermometer registers 375 degrees.
  • Wash okra under cold water; pat dry with a paper towel. Trim stem ends; cut each pod crosswise into 3/4-inch pieces.
  • Whisk together the eggs and milk in a medium bowl; set aside. Place cornmeal, flour, salt, black pepper, and cayenne in another bowl; whisk to combine.
  • Add okra to egg mixture; stir until evenly coated. Add cornmeal mixture; toss with hands or a spatula until evenly coated.
  • Fry okra in batches until golden brown, turning as necessary, 1 to 2 minutes per batch. Drain on paper towels, and season with salt. Serve warm with hot-pepper sauce, if desired.

GARLIC SAUTéED OKRA



Garlic Sautéed Okra image

Okra that is simply cooked with just a touch of garlic and salt tastes of fresh grass in the most wonderful way.

Provided by Molly Watson

Categories     Side Dish     Salad

Time 20m

Number Of Ingredients 5

1 pound okra
2 teaspoons cooking oil (olive, grapeseed, or other)
1 clove garlic
Salt (to taste)
Optional : grape tomatoes

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

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