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Skillet Okra & Heirloom Tomatoes
Okra wants high heat and not much company. Cooked hot and fast in a cast-iron pan, it browns instead of turning slick — the difference between okra people avoid and okra people ask for.
- In season
- Jun – Sep
- Time
- 25 minutes
- Serves
- 4 as a side
Method
- 01
Get a cast-iron skillet properly hot over medium-high heat before adding the oil.
- 02
Add the okra in a single layer. Resist the urge to stir for the first 3 minutes — this is what keeps it from getting slimy.
- 03
Stir occasionally after that, letting the cut edges brown, about 8 minutes total.
- 04
Push the okra to one side, add the garlic, and cook 30 seconds until fragrant.
- 05
Add the tomatoes and cook just until they soften and release their juice, about 2 minutes.
- 06
Off the heat, stir in the green onions, season with salt and pepper, and serve straight from the skillet.
