Recipe courtesy of Kardea Brown
Pan-Seared Okra with Bacon
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Miss Brown's House Seasoning:
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Directions
- 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.
Miss Brown's House Seasoning:
Yield:
5 teaspoons
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
