a tablespoon or so of cooking fat (coconut oil, lard, tallow, almond oil)

10 or so pieces okra, sliced in half length wise

½ jalapeno, thinly sliced

1 stalk green garlic, thinly sliced

1 tbsp toasted pepitas (pumpkin seeds), lightly crushed

1 tbsp white wine

1 tbsp pasture butter 


1. Heat your cooking fat of choice in a medium skillet. When your pan is really hot, add the okra and saute until they start to caramelize (turn brown). Add a few pinches of Himalayan salt.

2. Add jalapenos; saute for 1 minute. Add green garlic, saute for 30 seconds. Add pumpkin seeds and toss to incorporate. 

3. Deglaze pan with white wine, and reduce until it’s almost dry. Remove pan from heat, and add the butter, tossing and stirring to create a glaze.