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Sautéed Okra

Okra · Coconut Oil · Cumin · Paprika · Red Pepper Flakes

Sauté — High

Think no one likes okra? This spicy, slime-free, no-breading treat will make you think again. Rinse the pods and slice them in half, lengthwise. Use a high-heat tolerant oil (coconut, peanut, or ghee) and add a little to your pan. Sauté the okra over high heat, stirring all the while. As the okra cooks, sprinkle it with cumin, paprika, and red pepper flakes. It’s done when the okra is dry, crispy, and browned in spots. Your family will think you’re amazing. 

(When in doubt, add butter and/or salt.)

~ 4g net carbs per cup of raw okra