By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 10
42 cal · 30 min
Spicy Okra
Recipe GLPR68f8b147a28e70
A vibrant, spicy side dish featuring tender okra simmered with tomatoes and fresh jalapeño pepper. The okra is gently cooked until soft and infused with the flavors of tomato, onion, and heat. Serve alongside rice, grilled meats, or other main dishes for a bold, vegetable-forward complement to any meal.
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Ingredients
2 packages (10 ounces each) frozen cut okra
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 can (14.5 ounces) low-sodium diced tomatoes, with juice
1 fresh jalapeño pepper, pierced 3 times with a fork
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Place frozen okra in a colander and rinse under hot running water to thaw and remove any ice crystals. Drain well and set aside.
Heat the vegetable oil in a 10-inch heavy skillet over medium-high heat until shimmering, approximately 1 minute.
Add the chopped onion to the hot oil and sauté, stirring occasionally, until it softens and becomes translucent, about 3 minutes.
Pour the canned diced tomatoes with their juice into the skillet. Add the pierced jalapeño pepper. Bring the mixture to a boil, stirring occasionally.
Continue cooking at a boil, stirring frequently, for 8 minutes to allow the flavors to meld and the sauce to reduce slightly.
Add the drained okra to the skillet and stir gently to combine with the tomato mixture. Cook, stirring gently every minute, until the okra is tender when pierced with a fork, approximately 5 minutes.
Remove the skillet from heat. Discard the jalapeño pepper. Stir in the salt and black pepper to taste. Adjust seasoning if needed and serve immediately.
Comments
Okra is a summer staple in North Carolina and widely stocked fresh or frozen at all major chains—Harris Teeter, Food Lion, Kroger, Walmart, and ALDI carry it routinely. The ingredient list is straightforward pantry and produce basics with no special stops required, and the cost per serving is very low, probably under $0.75 with okra under $2 a pound and onions and tomatoes being commodity items. The 30-minute window is honest for a one-pot side dish that requires minimal knife work, though you'll need to account for an extra 5–10 minutes if slicing okra from whole rather than using frozen, which most weeknight cooks will do. This reheats well in the microwave and is a genuine fit for a family supper alongside rice or cornbread, with no fussy technique or constant stirring—just sauté, add tomatoes, and let it go.
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