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Garlic Okra

Okra, the nutritious wonder, is a fruit containing not only fiber but also protein, which is very rare for a fruit or vegetable! It is a great lectin blocker containing a lot of vitamins and minerals like C, K1, A, B6, magnesium, folate, and polyphenols.
Okra also contains a thick gel-like substance called mucilage, which can bind to cholesterol during digestion; therefore, it lowers the risk of heart disease!

I made okra by sautéing it on ghee with garlic and salt. Finally, I topped it with grated Parmigiano Reggiano cheese. For the vegan version sprinkle with nutritional yeast instead.

It’s great by itself and makes for a nice appetizer or snack.

For a filling main dish, you can combine it with your favorite grain-free pasta.


For approximately 2 servings:

  • 1 pack of okra (about 12)
  • 2 Tbsp Ghee
  • 5 cloves garlic
  • Sea salt
  • Parmigiano-Reggiano cheese (nutritional yeast for vegan version)


  1. Wash the okra, cut off the end with the stem, and cut in half lengthwise.
  2. Heat a frying pan over medium heat with ghee, add the okra.
  3. Let it cook for about 5 minutes, add pressed garlic and salt, turn and cook for another 5 minutes on the other side or until soft and lightly brown.
  4. Finally cover with grated Parmigiano Reggiano cheese or nutritional yeast and mix.
  5. Serve as is or over your favorite grain-free pasta with olive oil.

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