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HOW TO MAKE THE BEST ORGANIC SAUTEED OKRA
Okra is a vegetable I had in my backyard garden. I grew up eating it every Sunday in a traditional dish called callaloo. Fast forward thirty years, and I’m still creating dishes with this fantastic vegetable. But what is fantastic about this vegetable? So, okra is high in fibre and great for your digestive system. Also, if you are concerned about calories, it’s very low on the index – 33 to be exact, but to find out more about the benefits of okra, click here. Anyway, I thought I would share a simple sauteed okra recipe you can enjoy.
Also, I’ve added mushrooms, which are a good source of protein and fibre, making it a filling meal. So, let’s make this simple sauteed okra dish.
SAUTEED OKRA RECIPE WITH MUSHROOM
First things first, one cup of okra is packed with potassium and folic acid, and you get your daily levels of vitamins B6. This okra recipe is a popular dish as it is full of superfoods.
Ingredients
- 1 pound okra
- 1 pound mushroom
- 1 red onion
- 2 teaspoons oil (avocado, grapeseed, coconut or other)
- 1 tsp salt (pink salt or other)
- 1 tsp black pepper
- Cilantro
Steps to make Okra recipe
- Trim off the ends of the okra stems. Rinse. Then pat dry to remove excess water and avoid the slick factor from the okra.
- Wash and slice the mushrooms.
- Slice red onion
- Add oil to a medium heat non-stick pan
- Then put red onion, salt and black pepper and let it sizzle for 1 minute
- Add the okra and mushrooms, and stir them on low heat. Cook until the mushrooms are tender for about 10 minutes
- Transfer into a platter and garnish with cilantro
Serve and enjoy!
Note: This dish is plant-based, gluten-free and vegan. If you want an easy, healthy menu on a lazy day, try this dish. I’ve also added a video below with the process. Also, tag me on Instagram (#spottkitchen) if you recreate this menu.
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