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Prep time
15 minutes
6 Servings

1 pound of fresh okra  (keep the okra whole, uncut)

bowl of ice water

¼ of a lemon

¼ teaspoon of olive oil for oiling pan 

1 teaspoon sea salt  

  1. Boil the okra in a shallow pan of water until soft (3-4 minutes).
  2. Submerge boiled okra in a bowl of ice water, let cool for 1 minute. 
  3. Rub a quarter teaspoon of olive oil onto a flat skillet and heat on high until very hot. 
  4. Toss okra into skillet and let sizzle; spritz with lemon juice and a pinch of sea salt; check for blackening on the face-down side after about 2 minutes.
  5. Once charred on one side, flip and blacken the other side.
  6. Spritz with lemon and salt again on the unseasoned side. Enjoy!

An Oldways recipe

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