by Francesca Patterson
Right now, we have beautiful okra at the markets that are being grown at Norman’s own farm. For the past couple of summers, I have heard of okra in such varying lights. Some people absolutely adore this vegetable and look forward to its high season all year long. Other people try to avoid the slime-like texture this crop can sometimes have.
In order to tackle this, I soaked my okra (not sliced yet) in white vinegar for about 30 minutes before cooking with it. After soaking, rinse and thoroughly pat dry the okra before cutting into it. Use 1 cup of vinegar per 1 lb of okra.
Okra is a southern delicacy, often fried or added to stews such as gumbo. The flavor is very well complemented by tomatoes and other things such as eggplant and zucchini. This recipe came out crunchy and flavorful, filling my home with the aroma of the cherry tomatoes and onions. I declare this okra dish to be officially not slimy in the slightest. I don’t want to knock the slime, because it is reportedly full of beneficial fiber and other vitamins and antioxidants. As of now, I am on #TeamOkra, and I am so excited to try other recipes with this local summer veggie.
INGREDIENTS
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1 lb of fresh okra (stems and tips removed, sliced into 1/4 inch pieces)
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1/2 a yellow onion (diced)
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1 cup of cherry tomatoes (halved)
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olive oil
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salt
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pepper
DIRECTIONS
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Prep the okra by soaking it in vinegar while still whole. Refer to the intro for directions. After rinsing and drying, prep your okra and other ingredients.
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Preheat oven to 425 degrees. Heat 2 tbsp of olive oil in a large skillet. Add the diced onions and cook for about 4 minutes, or until slightly transparent.
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Combined sliced okra and cherry tomatoes to a large bowl and toss with a drizzle of olive oil and sprinkle of salt and pepper.
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Add cooked onion, cherry tomatoes, and okra to a baking dish and arrange in a single layer. Cook at 425 for about 20-25 minutes, or until okra has begun to brown at the edges. Let cool for a few minutes before serving.
