Charred Okra With Tomatoes

• 1 tablespoon olive oil
• 1/2 pound okra, halved lengthwise
• 1/2 cup onion, sliced vertically
• 3 garlic cloves, thinly sliced
• 1/2 cup peeled, seeded, and julienned plum tomato
• 1/4 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 1 tablespoon butter
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon grated lemon rind
• 1/2 teaspoon kosher salt

1. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add okra in a single layer; cook, without stirring, 3 minutes or until charred. Stir. Add onion and garlic; cook 2 minutes or until lightly charred. Add tomato, sugar, and pepper; cook 1 minute or until tomatoes start to break down.
2. Remove pan from heat; stir in butter and remaining ingredients.
3. VARIATION
4. Charred Okra with Tomatillos: Use 1/2 cup peeled, julienned tomatillo instead of plum tomato. Swap 2 teaspoons chopped fresh oregano for the thyme, and substitute 1 teaspoon grated lime rind for lemon rind. SERVES 4 (serving size: 1/2 cup) CALORIES 92; FAT 7g (sat 4g, mono 5g, poly 5g); PROTEIN 2g; CARB 8g; FIBER 3g; CHOL 8mg; IRON 1mg; SODIUM 271mg; CALC 58mg

olive oil, okra, onion, garlic, tomato, sugar, red pepper, butter, thyme, lemon rind, kosher salt

Taken from www.myrecipes.com/recipe/charred-okra-tomatoes (may not work)