I have only cooked okra one or two times in the past. I think it was the slime factor that got me (apparently I wasn’t stewing it long enough to dissolve the “goo”). But now, okra, a Southern staple, may find yet another home in my California kitchen.
A few days ago at the market I was floored by a basket of deep green and burgundy pods. I came home and found a recent New York Times article with a simple approach to cooking okra – roasting. It turns out that roasting is another way to minimize the sliminess. I have adapted the recipe by adding some spice and acidity, and included a few other variations worth trying.
Prep time: 10 minutes
Using 1 tablespoon oil: