Delicious Okra Leaves Dish

Here’s my go-to recipe for cooking okra leaves, with a simple method that brings out their natural flavor, mixed with onions, garlic, and just the right amount of seasoning to make them taste amazing.

These greens have become a regular dish at our dinner table, and I often make extra because my kids surprisingly love them too. There’s something special about turning these leafy greens into a dish that everyone asks for seconds of, don’t you think?

What Kind of Okra Leaves Should I Use?

Fresh okra leaves are the best choice for this recipe, though you might need to visit an African, Asian, or specialty market to find them since they’re not commonly stocked in regular grocery stores. The leaves should be bright green and feel crisp – avoid any that are yellowing or wilted. If you can’t find fresh okra leaves, some stores carry frozen ones which work just fine in this recipe. When preparing the leaves, make sure to wash them thoroughly and remove any tough stems before chopping. The younger, tender leaves tend to have a milder flavor and softer texture, making them ideal for cooking.

Options for Substitutions

Need to make some swaps for this recipe? Here are some helpful substitutions you can try:

• Okra leaves: If you can’t find okra leaves, you can use collard greens, spinach, or swiss chard instead. Keep in mind that spinach will cook much faster and reduce more in volume, so you’ll need about 12 cups of fresh spinach to get a similar yield.
• Olive oil: Feel free to use any cooking oil you have on hand – butter, coconut oil, or vegetable oil all work well. If using butter, keep the heat medium-low to prevent burning.
• Fresh garlic: Out of fresh garlic? Garlic powder works too – use about 1/2 teaspoon as a substitute for 2 fresh cloves. Garlic salt can also work, just reduce any additional salt in the recipe.
• Fresh spicy pepper: The heat is totally adjustable here! You can use red pepper flakes, cayenne powder, or even hot sauce. Start with a small amount and add more to taste. Or skip it completely if you prefer mild flavors.
• Fresh onion: If you’re out of fresh onions, you can use 1 tablespoon of onion powder or 2 tablespoons of dried minced onion. Just add them a bit later in the cooking process to prevent burning.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking okra leaves is overcooking them, which can turn these nutritious greens into a mushy, unappetizing mess – aim for about 5-7 minutes of cooking time to maintain their texture and bright green color. Another common error is not washing the leaves thoroughly enough, so make sure to rinse them in cold water at least twice to remove any dirt or grit that might be hiding in the creases. To prevent the leaves from becoming too watery, it’s essential to dry them completely after washing and avoid adding extra water during cooking – the natural moisture from washing and the oil will be enough. For the best flavor development, don’t rush the onion and garlic base – let them cook until the onions are translucent and fragrant before adding your okra leaves.

What to Serve With Okra Leaves?

These sautéed okra leaves make a fantastic side dish that pairs really well with traditional Southern and African-inspired main courses. Try serving them alongside crispy fried chicken, smoked turkey legs, or a piece of cornmeal-crusted catfish for a satisfying meal. Rice is a natural companion – whether it’s plain white rice, rice and beans, or even coconut rice to soak up all the tasty cooking liquid from the greens. If you want to keep things simple, cornbread or hot buttered biscuits on the side will do the trick just fine.

Storage Instructions

Keep Fresh: Once your cooked okra leaves have cooled down, place them in an airtight container and pop them in the fridge. They’ll stay good for about 3-4 days. The flavors actually get better after a day as they have time to meld together!

Make Ahead: You can prep the ingredients in advance to save time later. Wash and chop the okra leaves, and store them in a sealed bag with a paper towel to absorb excess moisture. Dice the onions and garlic and keep them in separate containers in the fridge for up to 2 days.

Warm Up: To enjoy your leftover okra leaves, simply heat them in a pan over medium heat for a few minutes, stirring occasionally. You can add a tiny splash of water or olive oil if needed. They also taste great at room temperature mixed into salads or grain bowls!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 4-6 g
• Fat: 14-16 g
• Carbohydrates: 10-12 g

Ingredients

• 8 cups chopped okra leaves
• 2 tablespoons olive oil (adjust to taste or replace with butter)
• 1 small diced onion
• 2 garlic cloves, chopped (or 1 tablespoon of minced garlic)
• 1 sliced spicy pepper of choice (or 1 tablespoon chili flakes, optional, adjust to taste)

Step 1: Prepare the Ingredients

Begin by chopping, washing, and spinning the okra greens until they are clean and ready to cook.

Next, mince or chop the garlic as preferred.

Finally, dice the onions, ensuring all ingredients are prepared and easily accessible for cooking.

Step 2: Sauté the Onions and Garlic

Add 1 tablespoon of oil or butter to a sauté pan and turn the burner to medium heat.

Once the oil or butter is heated, add the diced onions and minced garlic to the pan.

Stir them occasionally as they cook until they become translucent and slightly seared.

Step 3: Add Okra Greens and Sauté

If desired, add another tablespoon of oil or butter to the pan along with the prepared okra greens.

Increase the heat to medium-high and sauté the greens for around 5 minutes.

Stir occasionally until the greens are wilted and tender.

Step 4: Season and Serve

Season the sautéed greens with salt to taste.

These deliciously cooked greens can now be served alongside your favorite foods for a flavorful and nutritious addition to any meal.