Sauteed Green Beans and Okra with Fresh Dill Recipe

• 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

1. Heat the oil in a large skillet over medium-high heat with a bit of the garlic to infuse the oil.
2. When the garlic begins to gently sizzle, add the remaining sliced garlic, salt, crushed red pepper, and black pepper. Cook, stirring often, for a few minutes until the garlic softens and becomes fragrant.
3. Stir in the chopped tomatoes, the prepared green beans, and the sliced okra. Bring the mixture to a gentle simmer.
4. Cover and simmer, stirring occasionally, until the tomatoes and okra have cooked down and the green beans are tender-crisp. The exact cook time will depend on whether your green beans are fresh or frozen, so check for your preferred texture.
5. Remove from heat, garnish with chopped fresh dill if desired, and serve warm.

1/2 to 3/4 teaspoon of dried dill can replace fresh dill; if using dried dill, add it during the step when you add the garlic so it rehydrates and releases flavor.

To reduce okra’s mucilage (the slight sliminess some people dislike), slice the okra thin and cook it alongside acidic tomatoes; the acidity helps temper mucilage. Slicing okra lengthwise into thin matchsticks, as suggested here, also minimizes the texture.

Use fresh or frozen green beans—both work well. If using frozen beans, they may reach tenderness sooner, so check and adjust the simmer time accordingly.

This dish is a versatile, light side for grilled proteins, roasted vegetables, or as part of a summer vegetable plate. It can be served warm or at room temperature.

Leftovers store well in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove to preserve texture.