Sautéed Okra with Quick Tomato Sauce
Why This Recipe Works
As okra is boiled or braised, the inside becomes gelatinous. That “slime” is a deal breaker here in the test kitchen. We wanted an okra recipe that was as crisp-tender as any other green vegetable. We found that quickly sautéing whole pods over medium-high heat minimized their slipperiness and maximized their fresh flavor and crisp texture.