One of my proudest achievements as a wife is making my husband eat okra. Just kidding. But it isn’t a total lie when I say that it makes me feel good to introduce Speedy to food and dishes that he never touched while growing up. And okra is one of them although it wasn’t exactly I who made him appreciate it. Up until the girls were in high school, Speedy would thumb his nose whenever I included okra in dishes like sinigang and monggo guisado. The girls felt the same way the father did about okra so no one touched the okra in any of the dishes I added them to except me.
Then, Speedy’s younger brother, Buddy, lost weight after going on an okra diet. And Speedy re-considered okra. We have never gone on an okra diet, Speedy hasn’t lost weight, but he eats okra now — not with mere tolerance but with real gusto.
This okra dish can be the main dish in a vegetarian meal or a side dish that goes well with fried or grilled fish or meat.
- 12 to 15 young okra, trimmed
- 1 tbsp. of olive oil
- 1 tbsp. of minced garlic
- freshly ground black pepper
- a drizzle of lime or lemon juice
- Toss the okra with the olive oil and garlic.
- Heat a small frying pan. Add the okra with all the oil and garlic, and toss around for about half a minute.
- Spread the okra in a single layer. Sprinkle with salt and a generous amount of black pepper. Pour in 2 to 3 tbsps. of water.
- Cover the pan, set the heat to low and allow the okra to cook in the steam. By the time the okra is done, the water should have evaporated.
- Drizzle in some lime or lemon juice. Give the okra a final toss and serve.