How to Make No-Slime Okra

How to Make No-Slime Okra

I don’t like slimy food, but I still grew okra for the first time last summer.

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Okra is one of the crops that grows well in Florida summers, so I decided to grow some anyway. My theory was this: any vegetable tastes good sauteed in olive oil with a bit of garlic, right?

I couldn’t believe how good it was! This way of preparing okra is so simple that I almost don’t even consider it a recipe.

To make 2 side servings of healthy, yummy okra you will need: 16 okra pods sliced 1/2 inch thick, 2 tablespoons olive oil, and 1 clove minced garlic.


Saute the garlic in the olive oil over medium-high heat just until the garlic starts to look translucent. This will take just a few seconds-have the okra ready! Be sure the pan is really hot, then add the okra.

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The heat will sear the slime right up and begin to cook the okra. Turn the slices so that both sides are lightly browned.

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I love how that the okra slices look like little flowers. So pretty!

Sprinkle with kosher salt and enjoy!

This recipe may win over even the staunchest okra hater. I had to plant more row of okra last month- we are eating it so quickly! Once I get more coming in, I plan to try whole pods roasted in the oven. I also want to try some Cajun seasoning on it for a bit of spice.

If you think you hate okra, why don’t you give it another chance? You may just find another vegetable to love.

Okra is a crop that you can plant in North Florida’s hot July. For a list of more things to do in the garden, check out my July To-Do List.

Hmm…what would be good with this? Maybe some Bacon-Wrapped BBQ Chicken Drumsticks with Cheddar? Yummy post coming soon!


12 responses »

  1. You certainly do make it look yummy. Last winter I picked some okra up for the first time to make for my hubby. He said it tasted fine, but the combination of trying to prepare a bunch for freezing while preparing some to eat, slicing it, and dealing with the slime, made me very leery in wanting to work with this again. Maybe just working with it quickly like you did in this recipe would work. Sometimes when I try to do too much with something, the results are less than stellar. Plus, maybe working with it fresh will make a difference as well. Perhaps the second time is the charm…

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