If you’ve know me at all then you know okra is my favorite vegetable, and this blog is a no-okra-slander zone. This easy summer skillet pairs okra with corn and peppers for the ultimate summer side dish. Eat it with rice and chicken or even better, by itself. (I paired it with Iranian dolma here, because why not?)
Ingredients:
- 1 teaspoon avocado oil
- 2 slices turkey bacon, chopped
- 2 tablespoons butter
- 3 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and finely chopped
- 10 okra, stemmed and sliced crosswise
- 4 ears corn, shucked, kernels sliced off (or one 10-ounce package frozen corn, about 2 cups)
- 4 green onions, thinly sliced
- Salt and pepper to taste
- In a large skillet, heat the oil over medium-high heat. Add the turkey bacon, stirring occasionally, until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate; set aside. Do not wipe out the pan.
- Melt 1 tablespoon butter in the skillet and add garlic, shallots, bell pepper, and jalapeno and cook over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Increase heat to high, add okra and corn, and cook, stirring occasionally, until crisp-tender, about 7 minutes. Stir in green onions, reserved turkey bacon, and remaining butter and season with salt and pepper.