A serrated peeler works like magic to peel plum tomatoes, sparing you the hassle of blanching and shocking in ice water to get the skins off.
1 tablespoon olive oil
1/2 pound okra, halved lengthwise
1/2 cup onion, sliced vertically
3 garlic cloves, thinly sliced
1/2 cup peeled, seeded, and julienned plum tomato
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper
1 tablespoon butter
2 teaspoons chopped fresh thyme leaves
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
How to Make It
Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add okra in a single layer; cook, without stirring, 3 minutes or until charred. Stir. Add onion and garlic; cook 2 minutes or until lightly charred. Add tomato, sugar, and pepper; cook 1 minute or until tomatoes start to break down.
Remove pan from heat; stir in butter and remaining ingredients.
Charred Okra with Tomatillos: Use 1/2 cup peeled, julienned tomatillo instead of plum tomato. Swap 2 teaspoons chopped fresh oregano for the thyme, and substitute 1 teaspoon grated lime rind for lemon rind. SERVES 4 (serving size: 1/2 cup) CALORIES 92; FAT 7g (sat 4g, mono 5g, poly 5g); PROTEIN 2g; CARB 8g; FIBER 3g; CHOL 8mg; IRON 1mg; SODIUM 271mg; CALC 58mg