I've never been a fan of okra - it always seemed to be slimy and fibrous. But maybe I just hadn't had it prepared well. Lately, my husband has become a fan, so we've had it at a few restaurants and it was good, so i experimented with it. I was told that cooking okra whole can keep it from getting slimy, but that also doesn't allow you to check if some are fibrous. This recipe hit the right notes with the nuts, jalapeño and tomatoes. The okra that seemed fibrous before they were cooked remained that way. It seemed the larger ones were fibrous; the others were fine. Next time, I'll either cut those into smaller pieces or discard them.
I also simplified the tomato ingredient by using a small can of fire roasted diced tomatoes.
It's quick, nutty, tangy and spicy. A great side dish, especially if you're a novice with okra. 
Ingredients
- 1 tablespoon extra-virgin olive oil
- 12 or so pieces okra, sliced in half
- 1 shallot, thinly sliced
- ½ jalapeño, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons toasted walnuts, roughly chopped
- Small handful cherry tomatoes, cut in half (or 15 oz can of diced tomatoes, preferably fire roasted)
- ¼ cup sherry vinegar
- Instructions
- Heat the olive oil in a medium skillet over medium-high heat. When your pan is really hot, add the okra and sauté until it starts to turn brown. Add a few pinches of salt.
- Add the shallots and jalapeños and sauté for 1 minute, turning down the heat as needed. Add the garlic and sauté for 30 seconds. Add the walnuts and tomatoes, and toss to incorporate.
- Deglaze the pan with the sherry vinegar, and reduce until it’s almost dry. Remove the pan from heat. Enjoy!
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