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Charred Okra with Tomatoes

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 15 mins
Total time 15 mins

Serves 4 (serving size: 1/2 cup)

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

Nutrition Information

  • calories 95
  • fat 6.6 g
  • satfat 2.3 g
  • monofat 3.5 g
  • polyfat 0.5 g
  • protein 2 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 273 mg
  • calcium 61 mg

How to Make It

  1. 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.

  2. Remove pan from heat; stir in butter and remaining ingredients.


  4. 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