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Spicy Okra with Broccoli Rabe

An Extra Virgin Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

15 minutes


4 people


  • 3/4 lb. small, tender okra
  • 1/4 cup Ultra Picual Extra Virgin Olive Oil
  • 1 medium onion
  • 1/2 teaspoon cumin seeds
  • 2 cloves garlic
  • 1 piece (1-inch) ginger
  • salt and pepper
  • 1/2 bunch broccoli rabe
  • juice of one lemon


  • Dice onion, dice garlic, peel the ginger piece, and grate it. Juice the lemon.
  • Trim tops and bottom tip of each okra piece and discard the trimmings. Cut the remaining body of each into 1/2-inch pieces.
  • Heat the Ultra Picual Extra Virgin Olive Oil in a wok over medium high heat. Add okra pieces and toss to coat.
  • Add the diced onion to the okra. Continue to toss the onion and okra every minute or so to evenly distribute and brown.
  • After the okra has been cooking for about 10 minutes, add grated ginger, diced garlic and cumin seeds to the pan. Reduce heat to medium.
  • Trim the woody ends from the broccoli rabe and discard. Cut the remaining stems and leafy greens into 1-inch pieces. Add the broccoli rabe to the okra mixture along with salt and pepper to taste and continue to cook for about 5 minutes, tossing frequently, until the broccoli rabe is tender.
  • Add the lemon juice, extra salt and pepper if needed. Delicious with rice and grilled meat.
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