Okra and Onion Saute

At the end of July, a friend of mine, Melinda, went on vacation with her family.  Kindly, she suggested that I take Andrew over to the house to swim in their pool, which is awesome btw, and she encouraged me to pick okra from her gorgeous plants.  So, on the Sunday after she and her family left, Andrew and I went over for a swim.  Afterward, I picked okra - absolutely gorgeous okra - we played a bit with the cats, and then we went home so I could prepare one of my favorite summer vegetable dishes - smothered okra.  Now, before you say "yuck, okra is slimy" give this a try.  It's not slimy; truly, it's not.  Please, put your preconceptions aside, and try it. 
Honestly, I hesitated to post this, because it's so simple that it's almost not a recipe.  All you need is okra, some diced onion, a splash of canola oil, and some salt and pepper.  Really, could it be any easier?  

Okra & Onion Saute Printable recipe

2 lbs fresh okra, sliced

1 large onion, diced

3 tablespoons canola oil

Salt and pepper to taste

In a large skillet, heat 1 tablespoon of the canola oil over medium-high heat and add the onion; cook for 5 minutes.

Add the remaining 2 tablespoons of canola oil, allowing it to heat up for 30-60 seconds.

Add the okra and stir to combine.

Continue to cook over medium-high heat, stirring occasionally, until okra is caramelized and tender.  If your okra is freshly picked, this won't take very long, so watch carefully.

Taste for seasoning and serve.

Enjoy!

Today's post is also linked to Two for Tuesdays, which is hosted by Heather of girlchef.