Healthy recipe: Fried okra with scallions, dates and pecans

The secret to making great okra is frying it until it’s fragrant and golden brown. This recipe does just that and has a sweet almond topper that makes it a great side dish for any holiday table.

Okra is a nutritional powerhouse with high levels of vitamin K, folate and potassium as well as antioxidants and fiber to nourish your body. Okra is cherished in the savory cuisine of West Africa, Ethiopia, South Asia and the American South, and chefs are increasingly introducing it to restaurant menus. Wow your guests with the great flavor of this delicious roasted vegetable served with scallions, dates and pecans.

Okra also known as Lady Fingers, from the mallow family, is a green seed pod with a slightly fuzzy exterior. It is best eaten cooked, where its fuzzy, spiky texture transforms into a silken custard consistency. It is very easy to prepare, just cut off the tops and tips and cook, being careful not to overcook.

This gem of a recipe, our testers loved the sweet and salty combination so much that they devoured a double batch in one sitting. This dish will definitely make an appearance on our holiday table this year.


1 pound okra, ends and stems removed

2 tablespoons olive oil

½ teaspoon kosher salt

2 bunches scallions, trimmed and finely chopped

4 Medjool dates, pits removed and thinly sliced ​​into strips

¼ cup toasted pecans, roughly chopped


Preheat oven to 400 degrees. Wash the okra well, pat dry and trim the ends and stems. Add the okra to a baking sheet and drizzle with a tablespoon of olive oil and half a teaspoon of salt. Toss to coat, and then arrange them on a sheet so they don’t overlap. Roast in the oven for about 20 minutes – the okra should be tender and deeply golden brown but not falling apart.

Meanwhile, prepare the topping. In a medium sauté pan over medium-high heat, heat the remaining olive oil over medium heat. Add the chopped scallions, a pinch of salt and cook to soften, about one to two minutes. Add the chopped dates and chopped pecans and cook to heat through, one to two more minutes.

When the okra is done frying, arrange it on a plate and top with the date spice.

Serves 6.

Nutritional Information (per serving):

110 calories

2 grams of protein

8 grams of total fat

1 gram of saturated fat

Cholesterol 0 mg

10 grams of carbohydrates

3 grams of fiber

7 grams of total sugars

0 grams of added sugars

Sodium 170 mg

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