Makes 8 servings
1⁄2 POUND OKRA (ABOUT 24 LARGE PODS)
2 TABLESPOONS PLUS 2 TEASPOONS OLIVE OIL
1⁄4 CUP FINELY DICED ONION
1 CLOVE GARLIC, MINCED
1⁄4 TEASPOON THYME
SALT, TO TASTE
1∕3 CUP FINELY CHOPPED PECANS
The oddly-shaped green veggie has a mild, zucchini-like flavor that kids can get on board with, and is rich in vitamin A, calcium, and potassium. It’s often used in gumbo or fried—but try filling okra with a savory mix of herbed pecans, and you’ve got a yummy new finger food.
1. Slice the cap off an okra pod. With a paring knife, cut the pod almost in half, length-wise, stopping just before you reach the tip. Use your fingers to gently pry the pod open, taking care not to tear it in half. Repeat with the remaining okra pods and set aside.
2. Warm 2 teaspoons of the olive oil in a skillet over medium heat. Add the onion, garlic, thyme, and a pinch of salt and sauté for 5 minutes, or until the onion has softened and the mixture is fragrant. Add the pecans and cook 1-2 more minutes. Transfer the mixture to a bowl.
3. When the pecan mixture is cool enough to touch, use your fingers to stuff a teaspoon or so into each okra pod.
4. Wipe the skillet clean, then add the other 2 tablespoons olive oil over medium-high heat. Place the okra pods in an even layer, stuffed side up, and add a pinch of salt. Partially cover the skillet and let the pods cook about 8 minutes, until bright green and just tender. Transfer the okra to a plate and serve.
Carbohydrates: 3 g
Fat: 7 g
Protein: 1 g
Fiber: 1 g