Skillet Okra with Garlic

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Skillet Okra with Garlic.  So incredibly delicious.  And so easy to make.

Both Wesley and I really love okra.  I mean, we really, really love it.

This recipe is one of our all-time favorites.

Skillet Okra and Garlic recipe


Okra is wonderful and can be prepared in many ways

Watch us show you how easy it is to prepare Skillet Okra with Garlic at home…in minutes!


These are fresh from the farm, but I tell you, a bag of frozen okra from the store cooks up pretty darn delicious, too!

Yes!!  Okra!!

And okra is easy to grow in your own garden.  It really is.  And it’s so nutritional and good for you.  And did we mention delicious?  Read more about this amazing vegetable here.

Skillet Okra and garlic recipe


Down in the Southern U.S, which is where I was born and raised, you’re mostly going to see it fried.

But, it can also be be stewed nicely with tomatoes (click for awesome recipe).

But the simplicity of this dish, cooked over high heat in a large skillet with oil, garlic and a few seasonings…make this amazing.  

Skillet Okra and garlic recipe

Serve it with your favorite dishes such as chicken fried steak, smothered pork chops, or country-style ribs!

This Skillet Okra with Garlic is so easy to make, and truly delivers on flavor!


Skillet Okra and garlic recipe

Now, let’s make some incredible Skillet Okra with Garlic!

Skillet okra and garlic in a large skillet with a spoon

Skillet Okra with Garlic

This skillet okra with garlic is the perfect side for you favorite Southern dish. If using fresh okra, go with the smaller pods. But I'll tell you, even a 1 lb bag of frozen okra works beautifully.
5 from 9 votes
Print Pin Rate
Course: Southern
Cuisine: Southern
Keyword: okra, Side Dish
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 people


  • 1 lb okra fresh or frozen
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 1 tsp adobo all-purpose seasoning I like Goya
  • 1/2 tsp Kosher salt
  • 1/2 tsp fresh ground pepper


  • If using fresh okra...cut the ends of the okra and cut into 1/2 inch slices. If using frozen, chopped....just open the bag.
  • In a large skillet, heat the oil over medium-high heat.
  • Add the okra, garlic, adobo seasoning, salt, and black pepper.
  • Cook, stirring constantly, until tender and lightly browned, about 10 minutes.


Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!



  • Looking through your comments on this recipe I noticed some of your responses said to use frozen okra straight from the freezer, but on other responses you say you usually like to defrost your okra first. Can you clarify if frozen okra should be defrosted before use or not?

    • Hi Bill, sorry for the confusion! I would recommend thawing the okra first, but you if you didn’t have the time, you could still add frozen okra to the skillet, it would just take longer to cook. The overall texture is better when you’re cooking with thawed okra. Hope this helps and let us know if you make the okra and how it turns out!

  • 5 stars
    loved the video!! Your Loon taster is Hilarious!! You two have GREAT chemistry together!! Now, regarding frozen okra, I have a bag in my freezer – been there a while as I didn’t have a clue how to incorporate it into my recipes. I want to try your recipe, but if I am using frozen – straight from the bag – as you mention, should I rinse it first? Then dump it rinsed, frozen into the skillet with oil? Thank You!

    • Hi there, Sheery!!! Thank you so so much!! You can dump the frozen okra directly into the skillet. Be careful, though, it will splatter with the oil. Cook until crispy and hot! Let us know if you make it and how it turns out! Best, Kris & Wesley

  • Hi, I live in the UK and have never seen fresh or frozen okra where I live. ( it’s a small town with 2 small supermarkets and as I am disabled and unable to drive I can’t access a large store) so one day my small supermarkets had okra in a jar so I thought I would try some. I finally googled it and your recipe came up. Can I use it for this? Also I would like to ask if it will grow in the UK. Thank you

    • Hi Joan! So wonderful to hear from you! We love our UK friends so so so much! You should have no problem using the jarred okra for this recipe. Simply drain, and cut into slices (if they aren’t sliced already). I don’t see why okra wouldn’t grow in the UK. It’s definitely grown in countries other than the U.S. It just may be difficult to find the seeds! Let us know how the dish turns out! All the best, Kris & Wesley

  • 5 stars
    This is my kind of recipe because I never learned how to cook and I am trying to learn now in my late 70s on a very tight budget and a no added salt, no hot spices diet. This is quite a challenge with an also super low budget. This fried okra recipe looks like something I could actually accomplish. Can you tell me how to make it without the salt and the seasoning salt? Also it would be a little easier and I do mean disrespectfully, if he assistant to the chef was interrupting a little less so that’s a chef could talk louder and more easily heard. I appreciate the charm of the video but I think I could learn more if this suggestion is useful to you. thank you for the recipe and I forgot to say the only frying pan I’ve got is a wok that I bought And too old small pots with lids. I like you and appreciated your video.Sincerely Leslie Billings Sacramento California

    • Hi Leslie! Have you ever used a no-salt, or low-sodium substitute? McCormicks have some great choices, and they are budget-friendly. You could cook this up in your wok, no problem! Let us know if you make it and how it turns out! All the best, Kris & Wesley

  • 5 stars
    Thank you for this recipe, I usually put frozen okra straight from the bag with olive oil and salt in the oven and roast it flipping halfway through and then broiling for a few minutes at the end so it’s got that crispy char and I was looking for a new recipe to use my frozen okra. Quick question, should I thaw this in the bag then drain the water before I put it on the stove top or put it straight from the freezer onto the stove top? Thanks so much again, can’t wait to try this!

    • Hi Heather! So sorry for the delayed response! We usually allow it to thaw, but sounds like you’ve had no issue by cooking them up starting off frozen! Sounds good to us! Let us know if you make the dish and how it all turns out! Best, Kris & Wesley

  • This was so delicious! I had a bag of frozen cut okra but no idea what to do with it as a side dish. I put the okra in a skillet and let it thaw over medium heat, then drained it. I added the olive oil and garlic and spices, minus the salt and cooked as written. My husband from the South really liked it. Now I know what to do with frozen okra in a most delicious way.

    • Hi Patricia! So sorry for the delayed response! We are so so happy you had such great success with the okra recipe! And major win that your Southern hubby gave it a thumbs up!! Woo hoo! Thank you so much for letting us know!!

  • I have a bag of frozen whole okra I’d like to try this recipe on. My experience years ago with access to fresh okra was that it bled its slime less if cooked intact. Will this recipe work as well with whole frozen (ie not sliced)? Thanks!

    • Hi Terri!! That’s a great question. We’ve actually never made this dish with whole okra, but I don’t see why it wouldn’t still work wonderfully! I’d let the okra thaw first before sautéing. Let us know if you make it and what you think!! Best, Kris & Wesley

      • 5 stars
        Thanks, Kris and Wesley, I followed your instruction re fully thawing the whole frozen okra. I have to say it is delicious – definitely rivalling any fresh okra dishes I’ve tasted in restaurants. I would strongly recommend this recipe with whole okra as it has strong aesthetic appeal. I added to the vivid visual effect by including thinly sliced roasted red bell peppers (available at the supermarket in jars and usually cheaper than fresh – a good standby staple).
        I just discovered your site through this recipe and the video – enjoyed your enjoyment of food!

      • Terri!! That is so WONDERFUL to hear!! Now you have us craving okra (well, that’s always the case, but now, more than ever!). And sooo glad to hear the whole okra worked so well. We’ll definitely do that next time!! Thanks so much for letting us know and for the wonderful review! That means the world to us!! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    Love this was afraid to try okra but braved it and bought some next step Google it:) Your recipe came up tried it love it and have made it often all from frozen. I have never seen any fresh probably cause I live up north. Thanks again

    • Hey there, Kimmer!!! so sorry for the delayed reply here!! We are SOOO thrilled you loved the skillet okra! And frozen works great and so glad it did for you. And most of all, thank you for letting us know and for the great review. That means so much to us!! Stay in touch!! All the best, Kris & Wesley

  • Tried this with frozen okra. Of course, nothing beats using fresh veggies. It was a little too watery because okra was frozen but once a lot of that cooked off, I placed on paper to drain a bit. I then placed it in my air fryer. Came out great for a snack – like eating popcorn. I’m going to try this again but with fresh okra and a little less oil. Seasoning was delish. Thanks!

  • Could this comment be dangerous or an advertisement? It talks first about fertilizer and then about online marketing. Both contain web addresses for images, which don’t seem safe. I checked on the commenter’s profile and it led to a strange looking domain in the UK. I’m kind of sorry now I followed that link. If I’ve made a mistake and this is a normal entry, please delete this reply.

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