Side Dish: United States – Blistered Okra and Tomatoes with Lemon-Thyme Finish

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

12 oz / 340 g fresh okra, tips trimmed and pods left whole, thoroughly dried
1 cup (150 g) cherry tomatoes, left whole if small, halved if large
2 tbsp (30 ml) olive oil or other high-heat oil
2 cloves garlic, thinly sliced
1 tsp fresh thyme leaves or 1 / 4 tsp dried thyme
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
Pinch of cayenne pepper (optional)
Finely grated zest of 1 / 2 lemon
1 tbsp (15 ml) fresh lemon juice
1 tsp sherry vinegar or white wine vinegar
1 tbsp chopped fresh parsley or green onion, for garnish

Instructions

Preheat a large cast-iron skillet over medium-high heat until very hot, 3–4 minutes.
Pat the okra very dry. Toss with 1 tablespoon oil and a pinch of salt.
Add okra in a single layer; cook undisturbed 2–3 minutes until well blistered. Flip and cook 1–2 minutes more. Transfer to a bowl; repeat if needed to avoid crowding.
Add the remaining 1 tablespoon oil to the skillet. Add tomatoes; cook 1–2 minutes until blistered and just beginning to burst.
Return okra to the pan. Clear a spot and add garlic; cook 30 seconds until fragrant.
Remove from heat. Add thyme, lemon zest, cayenne (if using), lemon juice, and vinegar; toss to coat. Season with remaining salt and the black pepper.
Transfer to a serving plate and finish with parsley or green onion. Serve warm alongside the étouffée.