Okra with Pecans & Garlic
This is an okra recipe that is a substitution to frying your okra for those of you that love okra without the sliminess.
Yield
4 servingsPrep
6 minCook
10 minReady
16 minTrans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pound |
okra
chopped |
|
| 1 | stick |
butter, unsalted
|
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
okra
chopped |
|
| 113 | g |
butter, unsalted
|
|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
pecans
chopped |
|
Directions
Add butter, chopped garlic, and chopped pecans to sauté pan and sauté until pecans are crisp (note that pecans can not be salted before hand or they will burn).
While sauteing the previous ingredients, chop okra.
Okra must be fresh and not previously frozen.
If the okra is frozen beforehand, the okra will be slimy and fresh okra will stay dry.
When pecans are crispy, butter is melted, and garlic is cooked; add chopped okra.
Sauté until okra is crispy.
Add salt and pepper to taste.
Serve.
