Garlic Sautéed Okra

Garlic sauteed okra

The Spruce

 

Ratings (83)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: Makes 4 Servings
Nutritional Guidelines (per serving)
82 Calories
0g Fat
18g Carbs
4g Protein
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Nutrition Facts
Servings: Makes 4 Servings
Amount per serving
Calories 82
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Protein 4g
Calcium 152mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is the okra recipe for everyone. Already love okra? You're going to flip over how its delicate grassy flavor gets highlighted with this simple cooking method. Suspicious of okra? Worried about it maybe being slimy? Have no fear! By cooking the pods whole, quickly, and without liquid, you avoid the factors that make it slimy, and you can enjoy its fabulous flavor—augmented with a touch of garlic—without fear. Once you master the method, check out the variations at the end of this recipe to keep things fun.

Quickly cooked in a hot pan with a bit of garlic, okra shines in this dish as a summer vegetable worth seeking out at every opportunity. Smaller pods are better for this treatment (the really big ones tend to be a bit tough and fair better chopped up and stewed).

Unfamiliar with these grassy pods? Check out All About Okra to learn more. Like the sound of how simple and not-slimy this recipe is? You're also likely to dig Roasted Okra and Grilled Okra.

Ingredients

  • 1 pound okra
  • 1 clove garlic
  • 2 teaspoons oil (olive, grapeseed, or other)
  • Optional: grape tomatoes

Steps to Make It

  1. Gather the ingredients.

    Garlic Sautéed Okra recipe ingredients
     The Spruce
  2. Trim off and discard the stem ends of the okra, if you like. Rinse the trimmed pods, pat them dry, and set them aside. Be sure to dry them, extra water in the cooking process can lead to the slick factor this okra recipe is designed to avoid.

    Garlic Sautéed Okra
     The Spruce
  3. Peel the garlic clove, cut it in half lengthwise, and slice it crosswise as thinly as possible.

    Garlic Sautéed Okra recipe
     The Spruce
  4. Heat a large frying pan over medium-high heat. Once the pan is hot, add the oil, swirl the pan to coat the bottom with the oil, and heat until the oil shimmers, about 30 seconds.

  5. Add the garlic and let it sizzle until it just starts to turn golden, about 1 minute.

    Garlic Sautéed Okra recipe
     The Spruce
  6. Add the okra, stir to coat it with oil and combine it with the garlic. Cover and cook, shaking the pan frequently to move the okra pods around inside, until the okra is starting to brown on the edges and is tender to the bite, about 8 minutes. 

    Garlic Sautéed Okra recipe
    The Spruce
  7. Transfer the okra to a serving platter or individual plates. Sprinkle with salt to taste and serve.

    Garlic Sautéed Okra recipe
     The Spruce

    Variations

  8. Use a green onion cut into short lengths and then slivers instead of the garlic for a gentler flavor

  9. Drizzle on a teaspoon or so of soy sauce or tamari instead of sprinkling with salt at the end

  10. Add a teaspoon of freshly grated ginger with the garlic for a flavorful kick

  11. Throw in a handful of tiny grape tomatoes with the okra for brightness and juiciness (don't worry about that juiciness upping the slime-factor—tomatoes have acid in them that keeps the slime in check!)

  12. Sprinkle on some freshly chopped mint before serving—the sweetness of mint is a particularly good match for the grassiness of okra

  13. Spice things up with 1/4 teaspoon chile flakes or a small fresh green chile, chopped, added along with the garlic

  14. Add a simple spritz of fresh lemon juice before serving for a lovely brightness