Okra has gotten a bad rap from many corners. "Slimy" is how some people describe it. But when these lovely little grassy pods are dry-cooked (sauteed or fried) or combined with something acidic, like tomatoes, that effect it mitigated and their seedy yet soft texture shines through. Find great ways to use okra here.
Fried okra is one of the tastiest, most crave-able treats I know.
Pickled okra - spicy or not - is a fabulous way to keep the distinctive grassy flavor of okra around well past its summer and fall season.
Browned onion, garlic, and a few tomatoes create a delicious coating for sweet, fresh okra.
The grassy flavor of okra comes through and its potential "sliminess" mitigated when it's sauteed over high heat with plenty of spices.
