Sashi Made A Recipe: Pan-seared Okra

 

I know a lot of people don't like okra because of the slimy texture, which I get. But fried okra was the 2nd food I fell in love with when I moved from Minnesota to Georgia.  (Pimento cheese was the first, obviously.) Even though fried okra is not exactly weight loss friendly,  I am a believer that you can still indulge on occasion. But, when I'd rather go the healthy route, I figured out this method which yields a crispy side, a non-slimy interior and tender exterior.  And all you need is a nonstick pan and some salt. No oil needed!

Pan-seared Okra

• Fresh whole pieces of okra (however much you want - the pic shows 12oz)
• Kosher salt

1. Trim the ends off the okra pieces and slice them in half lengthwise. 
2. Lay them cut side up on a plate or cutting board and sprinkle them with a very generous pinch or two of salt.
3. Heat a large nonstick skillet over medium-high heat.
4. Place the okra cut side down on the pan. Depending on the size of your pan and how much you are making, you may need to cook this in batches.
5. Cook for 3-4 minutes then place a lid on the pan; cook for 4-5 minutes longer until the pieces are browned and dry on the cut side as well as tender throughout.
6. That's it! Serve immediately. I like mine with Bolthouse Farms Honey Barbecue Ranch (2 points on WW Blue for 2 Tbsp).

On WW Blue 💙, 0 points regardless of amount!