Okra is quickly sauteed with tomatoes and fresh herbs for this easy, oil-free side dish. Toss with whole wheat pasta for a satisfying, plant-based dinner or enjoy cold leftovers tossed with cannellini beans for a vegan lunch.
2tablespoonsfresh basilor other herbs like parsley, cilantro, thyme, or tarragon*
Instructions
To Oil-Free Sauté the Okra: In a wide pan, heat ½ cup of water over high heat until simmering. Peel and thinly slice the onion. Add the sliced onion and sauté 7-8 minutes, until soft. Chop the garlic. Halve the okra lengthwise. Add the garlic and okra to the pan with the onion. Sauté over high heat, stirring often, until the okra is tender but still bright green. It should take about 5-7 minutes for this to happen.
Halve the cherry tomatoes and roughly chop the herbs. After the okra becomes tender, add the tomatoes and herbs. Cook another 1-2 minutes, just until the tomato are warm and starting to break down. Remove from the heat and serve immediately.Okra is one of those vegetables that pops up in a CSA or at the farmer’s market and you’re lost on what to do. The trick is not to overcook it or it can be slimy. This quick, easy recipe for oil-free sauteed okra. makes a delicious side dish. Toss with whole wheat pasta for a satisfying dinner or enjoy cold leftovers tossed with cannellini beans for a gluten-free lunch.
Notes
Okra is one of those vegetables that pops up in a CSA or at the farmer’s market and you’re lost on what to do. The trick is not to overcook it. This helps you avoid slimy okra.
Easy | Servings: 4 | Ready In: 20 minutes