No-Slime Skillet Okra


Courtesy of Carol Ann Sayle, Boggy Creek Farm

Super easy

No-Slime Skillet Okra


For 1 Person(s)


  • Olive oil or butter
  • Enough fresh small to medium okra pods to cover the bottom of an iron skillet (Leave the caps and stems on the okra.)
  • Sea salt, to taste

No-Slime Skillet Okra Directions

  1. Add the olive oil or butter to the iron skillet—just enough to lightly coat it. Add the okra, uncut, to the skillet. Sprinkle with sea salt. Turn the heat on low and cook until the okra is tan on the bottom. Then turn the okra over, tanning each side.
  2. When all sides are lightly browned, approximately 20 to 30 minutes, the okra is ready. Eat the caps and the stems also. Best eaten with your fingers.

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