Park Slope Recipe by Tiny NY Kitchen: Victoria's Okra Sauté

I often forget about eating okra. Last week, I was at the new Fairway on Second Avenue and walked past a package of beautiful okra. I wasn’t sure what I was going to do with it, but it looked so inviting that I bought it anyway. 

When I got home and decided on making my Indian Spiced Chicken Breast recipe, I thought of making an okra sauté to go with it. It’s easy to make and tastes delicious. You can serve it as a side dish or serve it as a main course. 

INGREDIENTS:

• 1 Pound Fresh Okra
• 2 Large Sliced Shallots
• 1 Sliced Red Bell Pepper
• 4 Minced Garlic Cloves
• 1 Cup Shredded Red Cabbage
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Pepper
• 2 Diced Serrano Peppers
• 4 Tablespoons Grapeseed Oil

DIRECTIONS:

Wash and trim both ends of the okra and set aside. In a large sized sauté pan or wok, heat the oil over a medium heat for 1 minute. Add the okra and stir. Place a lid over the okra for 4 minutes, lifting the lid occasionally to stir. This will help steam the okra.

Remove the lid and add the shallots, garlic, red pepper, red cabbage and Serrano peppers. Stir in the kosher salt and pepper. Cook for 4 minutes. You want the vegetables to still have some life in them. Remove from the heat and transfer to a serving bowl. Serves 4 people.