About
Okra is a heat-loving vegetable that gets a lot of bad press for its slime. It’s got a great flavor, though, and is packed with nutrients! There are even ways to cook it that reduce the slime!
Okra is Rachel’s favorite vegetable.
Storage
Okra will keep in an unsealed bag in the fridge for a week or two. It also freezes and pickles well.
Cooking
Okra is best (and perhaps only) known in its breaded and fried form, which is delicious (and on page 144 of Simply in Season), but it’s also excellent in curries and stews, or even raw! Best ways to avoid slime: eat it raw, fry until it’s crispy, add to scrambled eggs!
Recipes
- Crock Pot Gumbo
- Veggie Marinade
- Egg Roll in a Bowl
- Bhuni bhindi
- Saute and add to scrambled eggs
- The small, tender ones are great raw – add to a relish tray!
- Slice it up and add to a salad (fry first if you don’t want slime, although it mixes nicely with dressing)
