I realize, it’s halloween and okra is not exactly candy. But this simple recipe is so good, you’ll crave it like chocolate. Ok, maybe that’s a stretch, but you’ll crave it nonetheless.
Okra is something that’s completely new to me. I’ve been living here in Texas for awhile now, but have never been so inclined to give this humble vegetable a try until I had it at this summer at Contigo.
Their preparation is pretty straight forward: oil, garlic… cook them over high heat so they get that nice char without becoming slimy. The genius part is the way they finish it with sherry vinegar. It gives them such a sweet, tangy, almost pickled, kind of flavor… you’ll start eating these and not be able to stop.
- a tablespoon or so of olive oil
- 12 or so pieces okra, sliced in half
- 1 shallot, thinly sliced
- ½ jalapeño, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tablespoons toasted walnuts, roughly chopped
- small handful of cherry tomatoes, cut in half
- 4 tablespoons sherry vinegar
- 1 tablespoon butter
- Heat the olive oil in a medium skillet. When your pan is really hot, add the okra and sauté until they start to turn brown. Add a few pinches of salt.
- Add shallots and jalapeños; sauté for 1 minute. Add garlic, sauté for 30 seconds. Add walnuts and tomatoes, and toss to incorporate.
- Deglaze pan with sherry vinegar, and reduce until it’s almost dry. Remove pan from heat, and add the butter, tossing and stirring to create a glaze.