Sautéed Okra and Tomatoes
It seems that okra is one of those vegetables people either love or avoid at all costs, so if you’re not a fan, don’t dismiss this recipe – try it with zucchini instead. We happen to love okra, especially in soups, but it also makes a great side dish to pair with Southern-style entrées. The recipe is a simple one – sweet onion, garlic, sliced okra and fresh cherry tomatoes, sautéed until tender and finished with a bit of butter for extra flavor.
- 1 lb fresh okra
- 1 pint cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 1 cup sweet onion, chopped
- 1 clove garlic, finely chopped
- Salt and freshly ground black pepper
- 1 tablespoon butter
- Trim the tips from the okra and slice into 1/2-inch pieces.
- Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and sauté until soft and translucent, 2 minutes.
- Add the garlic and continue cooking until fragrant, 1 minute longer.
- Add the okra to the pan and sauté, stirring frequently, until tender, 4 to 6 minutes.
- Add the tomatoes, season to taste with salt and pepper and continue cooking just long enough for the tomatoes to soften.
- Add butter and toss the mixture until the butter melts.
- Serve immediately.