Okra is a staple in Gullah cooking, and let me tell you, give me a cast-iron skillet and I’m a happy girl. It’s the perfect pan for giving that okra its crispy, roasted exterior. Paired with bacon…shoot, it’s downright delicious. My secret for un-slimy okra? A squeeze of lemon juice.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 slices thick-sliced bacon
- 1 pound fresh okra, cut in half lengthwise
- 1 tablespoon canola oil
- 1 teaspoon Miss Brown’s House Seasoning, recipe follows
- Juice of 1/2 lemon (about 1 tablespoon)
- Freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
- Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
- Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 192 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 19 mg |
| Sodium | 354 mg |
Reviews
Wonderful! Nice twist on a classic vegetable.
Delicious and easy. The lemon adds a lovely brightness to the dish