Eosinophilic Esophagitis Friendly Skillet Greek Oregano Okra
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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)
- 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.
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