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Saucy Story

Okra moves beyond the pickle plate
Contigo Austin

Many chefs take one of two stands with okra: They either deep-fry it or soak the pods in a brine for a Southern pickle. But when Andrew Wiseheart's sous chef hinted that okra pairs well with sherry, Wiseheart chose an entirely different direction. At his ranch-inspired Texas restaurant Contigo Austin in Texas, Wiseheart sautés sliced okra and tosses it with walnuts, tomatoes and a tangy sherry-based sauce. The complex sauce, which develops heat from jalapeños and a mellow richness from a finishing swirl of butter, gives the Southern staple a fresh look for fall.

Texas Okra

Recipe adapted from Andrew Wisehart, Contigo Austin, Austin, TX

Yield: 4

Cook Time: 10 minutes


¼ cup extra-virgin olive oil

12 large pieces okra, each sliced crosswise into 4 to 5 pieces

Kosher salt

2 medium shallots, thinly sliced

1 jalapeño, seeded and thinly sliced

4 garlic cloves, thinly sliced

¼ cup whole raw walnuts, toasted and roughly chopped

6 cherry tomatoes, halved

½ cup sherry vinegar

2 tablespoons unsalted butter


1. In a medium skillet set over medium heat, warm the olive oil until it begins to smoke.

2. Add the okra and sauté until it begins to brown, about 5 minutes. Season with salt, add the shallots and jalapeño and cook for 1 minute.

3. Add the garlic and cook for 30 seconds. Stir in the walnuts and tomatoes and toss to incorporate. Add the sherry vinegar and bring to a simmer. Cook until the liquid is reduced and the pan is almost dry, about 4 to 6 minutes.

4. Remove from the heat and add the butter. Stir to incorporate and serve immediately.

Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.


Go to Contigo Austin's Website

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