Sautéed Okra
Updated Sept. 10, 2025
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh, unblemished small okra
- 2tablespoons olive oil
- Red-pepper flakes
- Salt and freshly ground black pepper
Preparation
- Step 1
Trim the stems off the ends of the okra, taking care not to cut into the interior of the pods.
- Step 2
Pour the oil into a large skillet over medium-high heat and allow it to heat until almost smoking. Add the okra and red-pepper flakes to taste. Sauté until the pods have softened slightly, but are still crisp and brightly colored, 6 to 7 minutes. Season with salt and pepper.
Private Notes
Comments
I am a Southern girl who grew up on okra, but never liked it when it was cooked to death or used in recipes like gumbo. For me, recipes like this present this wonderful vegetable (which I grow in my garden!) at its best -- crisp, fresh, and unimpaired by extraneous treatment or seasonings. It's nice to have another way to prepare it, in addition to my usual quick blanching and then tossed with butter and salt and pepper. And if you haven't pickled okra yet, ya gotta!
I really enjoyed this recipe except I would not make it with the red pepper flakes again. Shortly after adding them, they vaporized and made it very difficult to breathe, making my throat feel like it was on fire. I had to open a bunch of windows and use all the fans to get rid of the vapors. And, I didn’t actually taste the heat of the red pepper flakes in the okra.
I really enjoyed this recipe except I would not make it with the red pepper flakes again. Shortly after adding them, they vaporized and made it very difficult to breathe, making my throat feel like it was on fire. I had to open a bunch of windows and use all the fans to get rid of the vapors. And, I didn’t actually taste the heat of the red pepper flakes in the okra.
My friend Dave slices the pods in half lengthwise and cooks in olive oil and butter with S&P.
I am a Southern girl who grew up on okra, but never liked it when it was cooked to death or used in recipes like gumbo. For me, recipes like this present this wonderful vegetable (which I grow in my garden!) at its best -- crisp, fresh, and unimpaired by extraneous treatment or seasonings. It's nice to have another way to prepare it, in addition to my usual quick blanching and then tossed with butter and salt and pepper. And if you haven't pickled okra yet, ya gotta!