Okra lovers adore the veggie for its eggplant-like flavor and meaty texture.
Cooking okra fast and hot gets rid of that viscosity (aka slime).
Cut each okra pod crosswise into 12-inch slices (or as specified in your recipe).
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Note that eight ounces of fresh okra will yield about two cups sliced okra.
How to Cook Okra on the Stovetop
Wash and slice the okra as directed above.
Just follow the package directions.
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Frozen okra is especially good for soups and stews, its viscous interior liquid helps thicken the dish.
For a true-to-Louisiana way to enjoy frozen okra, try thisChicken and Sausage Gumborecipe.
However, you might also use a large heavy pan and a deep-fry thermometer to make fried okra.
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Our fried okra recipes call for fresh okra because frozen okra has a softer texture than fresh.
How to Cook Okra in the Oven
We loveroasting vegetables, and okra is no exception.
Remember, when it comes to preparing okra, high heat is this veggie’s best friend.
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The oblong green okra pod is the edible part of the plant.
Okra tastes great in so many ways!
Fried is probably the most common, but any high-heat cooking method is great.
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And, of course, it’s a staple ingredient in gumbo.
When selecting okra, look for small, crisp, brightly colored pods without brown spots or blemishes.
Avoid any okra pod that is shriveled.
Credit:BHG /Abbey Littlejohn
To store fresh okra, refrigerate the pods, tightly wrapped, for up to three days.
Credit:BHG / Abbey Littlejohn
Credit:BHG / Abbey Littlejohn
