Honey Cumin Okra is quickly sautéed in a skillet with garlic, cumin, and a touch of honey. The perfect way to cook okra in less than three minutes!
If you don’t have this wonderful cookbook, Eat Like There’s No Tomorrow, by Hans Reuffert, then you need to order it today. I
t’s full of beautiful photographs, engaging stories and fabulous recipes. The one I cook most often is Honey-Cumin Okra. Okra is one of those vegetables that most people either love or hate. And even those who love it don’t love unconditionally—my family will only eat fried okra, not stewed with tomatoes or in vegetables. Just battered and fried.
Thus, when I came across Hans Reuffert’s method of cooking okra, I was doubtful that we would like it but was still intrigued. Honey on okra? Cumin? Cook it for just a minute or two? Hmmm.
The verdict: we love it! Well, ok, to be honest, David and I love it. The kids will still only eat fried okra.
This is an important recipe in which to practice mise en place since the okra cooks quickly and you need to be able to put everything else together quickly. Start by mincing a couple of cloves of garlic.
Chop a few pods of okra into about one inch pieces, remove the caps, and measure out 2 cups after chopping. To the okra, add cumin, salt and pepper.
Heat olive oil in a large skillet and add the chopped garlic, stirring just until starting to brown. Add the okra and stir until heated through, usually about 2 minutes.
Remove from heat and add the honey and hot sauce, stirring gently to coat all the okra. Serve immediately.
Honey Cumin Okra
- 2 cups chopped okra pods with caps removed
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 2 tablespoons honey
- Dash or two of hot sauce
- Heat olive oil on high and cook garlic just until it starts to brown.
- Add okra, cumin, salt and pepper and stir gently until heated through.
- Remove from heat and add honey and hot sauce, stirring to coat the okra.
- Serve immediately.