Charred Okra with Bacon Jam

Gluten Free
Health score
6%
Charred Okra with Bacon Jam
80 min.
4
371kcal

Suggestions


Indulge in a delightful culinary experience with our Charred Okra with Bacon Jam, a gluten-free side dish that promises to elevate any meal. This recipe combines the earthy flavors of fresh okra with the rich, savory sweetness of homemade bacon jam, creating a harmonious balance that will tantalize your taste buds. Perfect for gatherings or a cozy dinner at home, this dish is sure to impress your family and friends.

With a preparation time of just 80 minutes, you can easily whip up this flavorful side that serves four. The process begins with rendering thick-cut bacon to create a luscious jam, infused with the sweetness of dark brown sugar and honey, and the aromatic depth of sautéed onions. The result is a velvety spread that pairs beautifully with the charred okra.

Speaking of okra, this vibrant vegetable is not only visually appealing but also packed with nutrients. When seared to perfection, the okra develops a delightful crispness that complements the rich bacon jam. The combination of textures and flavors makes this dish a standout addition to any table.

Whether you're looking to impress at your next dinner party or simply want to enjoy a unique side dish, Charred Okra with Bacon Jam is a must-try. Get ready to savor the deliciousness and watch as your guests rave about this unforgettable dish!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • tablespoons t brown sugar dark packed
  • tablespoon honey 
  • 0.3 teaspoon kosher salt 
  • cups chicken broth low-sodium
  • 12 ounces okra fresh
  • ounces bacon thick-cut
  • tablespoon butter unsalted
  • 0.3 medium onion yellow thinly sliced

Equipment

  • bowl
  • frying pan
  • pot
  • blender
  • kitchen towels
  • dutch oven

Directions

  1. Place the bacon in a large heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is starting to brown, about 10 to 15 minutes.
  2. Add the onion, season with salt, and cook, stirring occasionally, until the onion has browned, about 5 minutes.
  3. Add the sugar and stir to combine.
  4. Add 1 cup of the broth and bring to a simmer, scraping up the browned bits from the bottom of the pot. Continue to simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes.
  5. Add 1 more cup of the broth and simmer, stirring occasionally, until the mixture thickens and almost all of the liquid has evaporated, about 8 to 10 minutes.
  6. Add the remaining cup of broth, honey, Espelette, measured salt, and black pepper and stir to combine.
  7. Transfer the mixture to a blender and reserve the pot. Blend until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off).Return the mixture to the reserved pot, place over medium-high heat, and cook, stirring occasionally, until reduced to about 1 1/2 cups, about 6 to 8 minutes.
  8. Remove from the heat and stir in the butter; set aside. (At this point, the bacon jam can be cooled to room temperature and then refrigerated in an airtight container for up to 2 weeks. Rewarm before using.)For the okra:Trim the stems from the okra and cut each pod in half lengthwise.
  9. Place in a large bowl, add the salt, and toss to combine; set aside.
  10. Heat a large, well-seasoned or enameled cast-iron skillet over high heat until very hot, about 3 minutes. Working in 2 to 3 batches so as not to crowd the pan, add the okra, cut-side down in a single layer, and sear undisturbed until charred on the bottom, about 2 to 3 minutes. Flip the okra and cook until crisp-tender, about 30 seconds more.
  11. Remove to a medium bowl.
  12. Remove the pan from the heat, add the okra in the bowl and 1/2 cup of the bacon jam to the pan (reserve the remaining bacon jam for another use), and stir to combine. Immediately transfer to a serving dish.

Nutrition Facts

Calories371kcal
Protein13.09%
Fat62.72%
Carbs24.19%

Properties

Glycemic Index
35.82
Glycemic Load
3.57
Inflammation Score
-7
Nutrition Score
14.078260965969%

Flavonoids

Isorhamnetin
0.34mg
Kaempferol
0.04mg
Quercetin
19.23mg

Nutrients percent of daily need

Calories:371.14kcal
18.56%
Fat:26.58g
40.89%
Saturated Fat:9.68g
60.5%
Carbohydrates:23.07g
7.69%
Net Carbohydrates:20.18g
7.34%
Sugar:14.82g
16.47%
Cholesterol:44.95mg
14.98%
Sodium:583.16mg
25.35%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.48g
24.96%
Manganese:0.71mg
35.59%
Vitamin B3:5.58mg
27.91%
Vitamin K:27.1µg
25.81%
Vitamin C:20.1mg
24.36%
Vitamin B1:0.33mg
22%
Phosphorus:190.23mg
19.02%
Vitamin B6:0.37mg
18.25%
Selenium:12.22µg
17.45%
Potassium:546.05mg
15.6%
Magnesium:58.94mg
14.74%
Vitamin A:718.21IU
14.36%
Folate:52.66µg
13.16%
Fiber:2.88g
11.52%
Copper:0.22mg
10.9%
Vitamin B2:0.16mg
9.14%
Zinc:1.37mg
9.14%
Calcium:90.5mg
9.05%
Vitamin B12:0.47µg
7.77%
Iron:1.25mg
6.92%
Vitamin B5:0.55mg
5.53%
Vitamin E:0.56mg
3.72%
Vitamin D:0.28µg
1.86%
Source:Chow