If there was ever a veggie I hated when I was a kid, it was okra. Okra and parsnips, the latter of which I could still go without. But that’s another story.
Okra is a strange character. A little seedy and a bit of slimeball, it’s the kind of veggie you don’t want to mess with on the wrong side of the stove. Treat it wrong, and likely it will treat you wrong back.
Handle it right, however, and I’ve learned it can actually become a new friend. One you may just fancy inviting onto your plate.
Human friends and veggie friends alike, they say you get less narrow-minded as you get older. Perhaps that’s been the case with okra. I’m not entirely sure if my change in opinion is primarily a result of my little kid tastebuds growing up, or the new cooking methods I’ve been using. Regardless, I don’t think I’ll ever mess around with any steaming or stewing of okra again. My parents did this one too many times for me to conclude I’m not a fan, even in my old and tastebud-mature age of 23. (Right.)
Okra releases slime when it cooks. Makes it sound so appetizing, right? However, there are ways to reduce this, including cooking them whole and roasting them in the oven. Frying isn’t a bad option either, and as Ree Drummond reveals, you could even eat okra without cooking the pods at all. Who knew? I can’t wait to try a raw version the next time they’re in my kitchen.
Here, I threw the okra in the oven with some garlic to sweeten things up and tomatoes, since ’tis the season for those. It’s a simple preparation that makes a nice meal or side with the addition of bulgur wheat, a traditional tabbouleh staple.