February 22, 2010

Okra and Broccoli: Parts 2 & 3

Part 2 and 3: Sauteed Okra and Broccoli

Sauteed Crispy Okra

You will need:
Fresh or Frozen Okra cut into pieces
Olive Oil
Salt and Pepper

Put a medium sauté pan on medium heat for a minute. Pour in a
few teaspoons of oil and let it warm up. If you have frozen okra, make sure it has thawed before
putting it in the skillet or the oil will splatter. Add in the okra and let it cook until crispy. Make sure to toss every few minutes to make sure you get an even cook over all the okra. Sprinkle
salt and pepper to taste. Remove from heat and serve warm.
Be sure not to add too much oil even if you think you will need more. The okra should have enough liquid in them to aid in the cooking process. You should notice at some point that they look kind of slimy when cooking. This is the liquid I mentioned earlier, it will cook off and if it doesn't there was too much oil added at the beginning.

Sauteed Broccoli with Garlic

You will need:
Broccoli florets
One or two cloves of garlic, minced
Olive Oil
Salt and Pepper

In a medium saute pan, which will still be warm if you used it for the okra, add a few teaspoons of oil. Add florets and lightly toss. They should not get crispy like the okra, but just cooked enough so they aren't crunchy. Toss the garlic in right before they are done and take off heat when the garlic is golden. Add salt and pepper as needed.

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