Okra and Potatoes
The perfect sides to a prized venison cut (or just about any protein, really)
8 Pieces Okra, whole, blanched
1 lb. Red or Gold Potatoes (parboiled)
1 Tbsp. Butter
Spiceology Greek Freak Seasoning
Kosher Salt
Lemon
1 Tsp. Olive Oil
Fresh spinach, or salad greens of your choice.
Instructions
- Add butter to skillet.
- Once butter is melted, add potatoes and dash of salt.
- Cook potatoes for about five minutes, stirring occasionally.
- Add whole blanched okra, squeeze of lemon juice, and greek freak seasoning.
- Stir, and cook for another 3-5 minutes, depending on your preference of doneness for okra. I prefer to go a little longer because I like my okra a little charred on the outside.
This can be served as is, tossed together with fresh spinach, a squeeze of lemon, and olive oil and served as a salad. Pair with my recipe for Venison Backstrap, found here.
