Green Beans and Okra with Dill

5 from 17 votes

Course: side dish

Cuisine: American

Keyword: corn-free, gluten-free, nut-fee, plant based, soy-free, sugar-free, vegan

Servings:

Calories: 51kcal

1 Tablespoon olive oil
3 garlic cloves, sliced thin
1/2 teaspoon Himalayan sea salt
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1-1/2 cups chopped Roma tomatoes
1 pound green beans, fresh or frozen; trim each end, then cut into halves or thirds
8 to 10 medium-small okra; trim stem end, then slice longwise into thin matchsticks
2 teaspoons chopped fresh dill, optional

Heat the oil in a large skillet over medium-high heat with a bit of garlic.
When the garlic begins to gently sizzle add the remaining garlic, salt, and peppers. Cook, stirring often, for a few minutes until the garlic softens.
Stir in the chopped tomatoes, green beans, and okra; bring to a simmer.
Cover and simmer, stirring occasionally, until the tomatoes and okra cook down and the green beans are crisp tender.
Garnish with dill and serve.

1/2 to 3/4 teaspoon of dried dill can be used to replace the fresh dill. When using dried dill, add it during the second step.