From the Pantry Butler kitchen
Spicy Okra
Okra cooked with tomatoes, onions, and hot peppers creates the perfect spicy side dish for your favorite entrée. USDA MyPlate Kitchen — Heart Healthy Home Cooking: African American Style — US Department of Health and Human Services — National Heart, Lung, and Blood Institute (public domain), via myplate.food
Ingredients
- 2 packages (10 ounces each) frozen cut okra
- 1 tablespoon vegetable oil — or cooking oil of choice
- 1 medium onion, coarsely chopped
- 1 can (14.5 ounces) low-sodium tomatoes, diced
- 1 fresh jalapeño pepper, pierced 3 times with fork — or habanero pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Wash hands with soap and water.
- Rinse okra in a colander under hot water.
- Heat oil in a 10-inch heavy skillet over moderately high heat.
- Sauté onion for about 3 minutes.
- Add tomatoes (including juice) and jalapeño (or habanero) pepper, and boil.
- Stir the mixture for 8 minutes.
- Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
- Stir in salt and pepper and discard the jalapeño (or habanero) pepper.
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