Last week on the Not Consumed facebook page I posted about my recent trip to the farmer’s market, which incited a conversation about cooking okra. Given that okra is my absolute favorite food, I feel the need to defend it’s slimy reputation and I can’t think of a better way than to show you my favorite way to prepare it. I promise it’s worth a try. It will change your mind about okra!
The ingredients are simple:
okra (fresh or frozen)
1/2 to 1 diced onion (adjust according to the amount of okra)
salt, pepper, and garlic salt to taste
2 T olive oil
How to cook it:
Wash your okra and pat dry. Then leave it on the counter for an hour or so (this keeps the slime down). Slice the okra into 1/8 inch rounds. The stem and the end point are both edible, but I prefer to cut them off. Heat the pan over medium heat and add the olive oil. Toss in the okra and onion making sure to coat the okra with olive oil. Cover and let cook for 3-5 minutes. This will create a steamed effect, making the okra nice and tender. Then remove the lid and sauté until the okra is lightly browned. Trust me, it’s fabulous.
You can also roast your okra in the oven. Slice it or leave it whole. Toss with olive oil and seasonings. Bake at 400 for 10-15 minutes.
Note: If your okra is frozen, it will be a little slimy. So buy fresh if that bothers you.
Promise me you’ll try it? For me?
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