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
BRAISED CHICKEN WITH OKRA AND TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large wide pot or Dutch oven over high heat, stirring, until crisp, about 4 minutes. Remove with a slotted spoon to paper towels to drain; leave the drippings in the pot.
- Season the chicken generously with salt and pepper and dust with the flour. Add skin-side down to the pot with the bacon drippings; cook until golden brown, 5 to 8 minutes.
- Meanwhile, trim the okra and thinly slice the onion. Remove the chicken to a plate; add the okra, onion, garlic, oregano and red pepper flakes to the pot. Cook over medium-high heat, stirring occasionally and scraping up any browned bits, until the onion starts softening, about 4 minutes. Crush the tomatoes into the pot with your hands and stir well; bring to a boil. Nestle the chicken skin-side up in the sauce. Cover, reduce the heat to medium low and simmer until the chicken is cooked through and the okra is tender, 15 to 20 minutes.
- Stir the reserved bacon into the okra mixture and season with salt and pepper. Serve the chicken and okra mixture with cornbread.
Nutrition Facts : Calories 590, Fat 29 grams, SaturatedFat 9 grams, Cholesterol 169 milligrams, Sodium 922 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 58 grams, Sugar 8 grams
BRAISED OKRA WITH ROASTED GARLIC AND TOMATO
When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its own or over polenta, pasta, or rice
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.
- Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)
- Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.
- Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.
WHOLE BABY OKRA IN OLIVE OIL
Provided by Julia Reed
Categories easy, quick, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Wash the okra and gently rub to remove the outer fuzz. Trim off the stem, leaving the cap intact.
- Sprinkle the garlic with 1/2 teaspoon salt and crush with the back of a knife until smooth. Place in a large skillet and add 1 1/84 cup water, 1 tablespoon of the oil and a generous grinding of pepper. Mix well, add the okra and mix again.
- Place the skillet over medium-high heat, cover tightly and cook for 4 minutes, occasionally shaking the pan. Remove the okra to a serving platter and drizzle with pan juices and the remaining olive oil. Adjust the seasoning and serve at once with lemon wedges.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 2 grams
BARBECUED OKRA
Steps:
- Preheat the grill to high.
- Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl and stir to mix.
- Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter and toss to coat. Add the rub mixture and toss to coat.
- When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately.
BRAISED LAMB SHANK AND OKRA STEW
Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 17
Steps:
- Make the lamb shanks: Allow lamb to come to room temperature. Preheat oven to 350 degrees. Generously season lamb with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, add lamb and cook until brown on all sides, about 12 minutes. Transfer lamb to a bowl.
- Add onions and spice blend to pot and cook until onions are soft and translucent, about 10 minutes. Season with salt and add cherry tomatoes, stock, cardamom, bay leaves, saffron, and cinnamon to pot. Return lamb to pot and bring mixture to a boil. Cover and transfer to oven. Cook, turning halfway through, until meat is tender and falling off the bone, about 3 hours.
- Just before serving, bring salted water to a boil in a medium saute pan. Add okra and cook until crisp-tender, 4 to 6 minutes.
- Remove lamb from pot and skim any fat. Return lamb to pot along with cooked okra. Gently stir to combine.
- Make the cilantro condiment: Combine cilantro, garlic, lemon zest, and oil and season to taste with salt and pepper. Spoon over lamb before serving.
BRAISED BABY OKRA
Found this recipe a few years ago and it's my favorite way to cook fresh okra.
Provided by Sheila Charette
Categories Vegetables
Time 10m
Number Of Ingredients 5
Steps:
- 1. Wash and clean okra. Do not trim tops off.
- 2. Add okra,1 tablespoon oil and 1/4 cup water, optional clove of garlic, salt and fresh ground black pepper to a lidded pan, or skillet.
- 3. Turn heat to high. Cook for about 4-5 minutes, covered, shaking pan to keep from sticking. Until the pods are crisp-tender and still bright green. Watch so sauce does not dry up. DO NOT BROWN!
- 4. Put into a shallow serving bowl and drizzle with an additional tablespoon of EVOO. Toss to coat. Serve warm or at room temp.
SPICY BABY OKRA AND OLIVES
Serve as a relish with the meal, or offer as cocktail nibbles. Make these one or two days before the party.
Provided by B. Smith
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Combine okra and all olives in 1-quart resealable plastic bag. Whisk lemon juice and all remaining ingredients in medium bowl to blend. Pour marinade over okra and olives; seal bag. Turn bag to distribute marinade evenly. Refrigerate at least 1 day and up to 2 days, turning occasionally.
More about "braised baby okra recipes"
11 BEST OKRA RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Deep-Fried Okra. Fried okra is a classic for a good reason. A light cornmeal coating on the pods and a quick dunk in hot oil make fried okra crispy and completely delicious.
- Garlic Sautéed Okra. This garlic sautéed okra recipe is so simple and includes a useful tip for preparing okra: Pat dry after rinsing. For this dish, you only need a bit of oil, sliced garlic, and okra.
- Grilled Okra. The charred bits on grilled okra highlight the grass-like flavor of these beautiful green pods. It really is the easiest way to cook okra and it's almost as crowd-pleasing as the fried variety.
- Roasted Okra. Roasting is another method that guarantees crisp okra every time. Oven-roasted okra is simple and brings out that delicious nutty, slightly grassy flavor with an almost sweet edge.
- Okra With Tomatoes. This braised okra with tomatoes dish includes a flavorful blend of spices. Even though the okra is cooked in liquid, the acid in the tomatoes breaks up its gelatinous tendencies.
- Pickled Okra. For an unexpected treat, try pickling okra. This process allows you to enjoy the distinctive grassy flavor of okra well past the summer and fall harvest.
- Chilled Okra Salad. A favorite Japanese recipe, this chilled okra salad is a delicious option for hot days. Similar to freezing okra for storage, the recipe blanches it in boiling water, then shocks it in an ice bath to retain the bright green color.
- Curried Okra With Onions. Not only does this recipe create a tasty okra dish, but it also includes essential tips for cooking okra. The curried okra is stir-fried with onion and tomato and seasoned with cayenne, curry powder, and turmeric.
- Indian Crispy Okra. A slightly different approach to fried okra, kurkuri bhindi is a crispy Indian okra recipe. In this one, the okra is sliced thinly, dipped into a dry batter of gram flour, turmeric, chili powder, carom, and chaat masala, then deep-fried.
- Stewed Okra in Tomato Sauce. A Greek vegetarian dish, bamies latheres me domata is stewed okra in tomato sauce. It's cooked longer than most okra recipes, which would normally create slimy okra.
OKRA FOR BABIES - FIRST FOODS FOR BABIES - SOLID STARTS
From solidstarts.com
TOMATO BRAISED OKRA RECIPE AND INGREDIENTS - PIEDMONT
From piedmont.org
BRAISED OKRA - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
BAMIA (EASY LEBANESE OKRA STEW WITHOUT MEAT) - PLANT BASED FOLK
From plantbasedfolk.com
OKRA RECIPES - BBC FOOD
From bbc.co.uk
DRIED OKRA RECIPE: HOW TO MAKE AND USE DEHYDRATED OKRA
From masterclass.com
24 AUTHENTIC KOREAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CARIBBEAN-STYLE SAUTéED OKRA | SAVEUR
From saveur.com
GAMJA JORIM (KOREAN BRAISED POTATOES) - MY KOREAN KITCHEN
From mykoreankitchen.com
BRAISED OKRA AND CHICKEN WITH CARAMELIZED LEMON AND OLIVES
From latimes.com
SOY-BRAISED BLACK LENTILS RECIPE | BON APPéTIT
From bonappetit.com
BRAISED BABY OKRA RECIPES - EASY RECIPES - RECIPEGOULASH.CC
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love