At the farmers market this week, there was so much gorgeous Summer produce — okra, fresh corn, English peas, tomatoes, zucchini — that I bought it all. Then I got home and wondered: What should I do with this Summer bounty?
My question got answered as soon as I came across this dish while browsing The Kitchen Sink. I was drawn to the vibrant colors, the seasonality of the vegetables, and the effortlessness of throwing them all together in one skillet. The original recipe didn't include peas, and called for more okra, but I modified it to my own personal tastes, as can you. To get my version of this scrumptious skillet, read more.
1 tablespoon extra-virgin olive oil
1 cup fresh English peas, shelled
1 cup fresh yellow corn kernels (about 2 ears)
2 teaspoons minced jalapeno
1 large garlic clove, minced
1 cup okra, trimmed and cut into 1/4-inch pieces
1 cup fresh baby spinach
1 cup cherry tomatoes, quartered
2 tablespoons fresh lime juice
salt and freshly ground pepper to taste
- Heat the olive oil over medium-high heat. Add the shelled peas and enough water to barely cover. Cook over high heat for two minutes.
- Add corn; sauté 3 minutes.
- Add jalapeño, garlic, and okra; saute 3 more minutes.
- Stir in spinach leaves, and cook another 2 minutes, until leaves have begun to wilt.
- Stir in tomatoes, then remove from heat. Add remaining ingredients.
- Side Dishes, Vegetables
- North American