Monday, September 7, 2009

Skillet Okra with Parmesan

OK, it's official: we've got an okra addiction. Here's another way to zap the sliminess and convert okra-haters! This is an incredibly simple and delicious preparation--good enough to eat the entire thing out of the pan (which hey, we may or may not have done), and also lovely on top of pasta with tomato sauce.

1 teaspoon olive oil
3 cups chopped okra
1/2 cup fresh grated Parmesan

Heat olive oil in a large cast-iron skillet over medium-high heat. Add the okra and salt. Fry, stirring frequently, until the okra is slightly browned. Sprinkle with cheese and transfer to the broiler. Cook for just a few minutes, until the cheese is crispy.

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