Okra Recipe

Prepare Okra

Trim the stem tips of the okra, leaving the pods whole (do not cut lengthwise to reduce slime). Rinse and dry thoroughly with paper towels — dry okra crisps and blackens better.

Place the okra in a large bowl. Add 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss to coat evenly.

In a small bowl combine the spice mix: 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp dark brown sugar, and 1 tsp coarse ground black pepper. Stir until uniform.

Sprinkle the spice mix over the oiled okra and toss until each pod is evenly coated. Let sit 5–10 minutes to allow flavors to adhere.

Preheat a grill or cast-iron skillet to high. If using a grill, oil the grates; if using a skillet, heat until very hot and lightly oil the pan.

Arrange okra in a single layer directly on the hot grill grates or in the skillet, leaving a little space between pods for even charring. Cook, without moving for 2–3 minutes, until the undersides show dark char marks.

Use tongs to turn the okra and continue to cook 2–3 minutes more, turning occasionally, until pods are blistered and blackened in spots but still tender (total cook time about 6–8 minutes depending on heat and pod size). Avoid overcooking to prevent mushiness.

Transfer the blackened okra to a serving plate. Immediately squeeze 1 tbs fresh lemon juice over the hot pods and sprinkle with 1 tbs chopped fresh parsley. If desired, scatter 2 tbs feta or cotija crumbles for a salty contrast.

Serve hot as a side or snack. Leftovers can be refrigerated in an airtight container for up to 2 days but are best served same day.