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5 Ways to Cook Okra

5 Ways to Cook Okra

 

If you’re from the South, you're no stranger to okra. It’s as ubiquitous as black-eyed peas or collard greens, but some folks can be a bit intimidated in preparing it themselves. We get it–it can be slimy if it's not done right. Packed with potassium, vitamins A and C, folic acid, calcium, and fiber, okra is recommended to help lower cholesterol, prevent diabetes, and improve digestion.

Frying okra might be the most popular way to cook this veggie in the South, but don't forget that it’s just as delicious roasted, stewed, grilled–and even pickled. Add local okra to your next G&G delivery so that you can try out some of these ideas!

 

ROASTED

Make some crave-worthy okra "fries" by slicing okra lengthwise, tossing with oil, salt & pepper, and cooking it at 400ºF for 12–15 min, until crispy. Your okra will shrink a ton as it's crisping up, so use a bit more than you think you'll need! And as the final touch? Try one of our homemade sauce recipes for dipping.

 

STEWED

The saying should be "they go together like tomatoes and okra" because when it comes to a hearty stew nothing beats fresh diced tomatoes and chopped okra. First you'll sauté some diced garlic & onion in oil in a small stock pot or Dutch oven. Add your spices (salt, pepper, turmeric, cayenne, garlic powder...), then toss in okra and diced tomatoes, and then a little water. Cover and let simmer. And let us tell you–the longer you simmer, the better it gets.

 

GRILLED

Not much transforms a veggie from ordinary to extraordinary like the grill. Trim the tops off your okra (leave the pods whole!), oil them up in a bowl, toss in your favorite seasonings–we prefer salt, pepper, garlic powder & paprika–and throw them on a hot grill for about 10 min, flipping halfway through. You'll see some beautiful, delicious char happening! 

 

FRIED

No brainier! Bread 'em and fry 'em! Oh, and make sure to use buttermilk–it really takes things up a notch. Try our recipe for Buttermilk Fried Okra with Cajun remoulade.

 

PICKLED

Forget plain 'ol celery. Throw some pickled okra in your Bloody Mary for a real Southern treat! Pickling couldn't be easier. Bring 1 cup white vinegar, 1 cup water, 2 Tbsp salt & 1 Tbsp sugar to a boil on the stove. Meanwhile, stuff some whole okra into a Mason jar and add a smashed garlic clove & 1/2 tsp dill seeds. Once your vinegar mixture is boiling, remove from heat and carefully pour over okra in the jar. Close the lid on tight and let cool, then store in the fridge. 

 

 

ORDER LOCAL OKRA >>