Breastfeeding Friendly Skillet Greek Oregano Okra
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb fresh okra, stems trimmed, pods left whole
- 3 tbsp garlic-infused olive oil
- 3 medium ripe tomatoes (about 12 oz total), roughly chopped
- ¼ cup dry white wine
- 1 ½ tsp dried oregano
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 tsp red wine vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the okra completely dry with paper towels — surface moisture causes steaming rather than browning. If any pods are longer than 3 inches, halve them crosswise.
- 2
Heat the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the okra in a single layer and cook undisturbed for 3–4 minutes, until the undersides are lightly browned. Toss and cook for another 2–3 minutes, until the pods are browned on most sides.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!