Ever since I watched Jonathan cook fresh okra, I can’t make it any other way. If you taste it, you’ll see why!
He heats a heavy skillet over medium heat while slicing fresh okra. A drizzle of olive oil goes into the skillet and then he tosses the cut okra in. He sprinkles it with “Tony Chachere’s Original Creole Seasoning” stirring occasionally until the okra tender.
It’s not greasy and has a great flavor.