We do okra at least once a week through the summer. Cut into "coins" 3/4 inch thick, very little oil in an iron skillet (just enough to glisten, not even a full sauté), cook on med-high until it is bright green with a little browning. Oh, and season with salt and pepper. That's it. Too much oil and it can get slimy. This way is super simple and delicious.

Im not a kale fan, but I love parsnips. Roast them shits with garam masala or similar, tossed in a little oil. I usually roast with carrots, sweet potatoes or purple potatoes.

Thanks for the tip.
I think the sliminess is what turned off my kids. I'll try it again.

There's no shame in making slimey okra, PT--it's a damn challenge to make it non slimey (and edible: okra occupies a pretty thin window for me)

My window generally requires it to be surrounded by a bowl of gumbo.

Don't like fried okra?

Never liked okra of any kind. My grandfather grew it and my grandmother knew what to do with it in the kitchen, but it just always tasted gross to me.

Okra Über Alles!

I like the way that it pops in my mouth.



...and here come the jokes.
Come on people I set you up...

Yeah, given our upbringing, we should be a couple of okra slurping goobers, but like I said, narrow window. It's the one vegetable I hated as a kid that I didn't grow up to absolutely love.

Like, I look back and think "how the hell did I hate squash?"

Enjoy that okra shaped cock in your mouth, PT.

there ya go!

Okra for me goes in that category of things that taste like crap except that anything tastes good battered and fried.

The hell is wrong with both of you.

Fried okra is the South's gift to the world of side dishes. I'm a fan in all it's forms. Fried, stewed (w/ tomatoes), pickled, among my faves.

I mean, come on. A pickled okra spear in your Bloody??

You got me there. Delicious.

And I like fried okra and okra in something like gumbo, it just has to be done right. I've had more shitty fried okra than delicous, put it that way.

I'll admit I stopped trying about age 12, so maybe it really is delicious or something, but it sure as shit wasn't back then. Hairy when fresh, slimy when cooked, generic chlorophyl flavor... meh.

I'm with Derris here - but I will say the crisper it can be the better. Cory's method sounds good - I've even had it grilled.

It can go from sublime to slime quickly for sure.

I've never tasted okra, unless there was some in some can of progresso gumbo and I didn't notice.

I love okra <--- Colin's lone Obner post for 2012

Snacking straight from the plant and raw while your hands and forearms get itchy and numb from the leaves is the best! The farmer I worked for said that picking okra was pretty close to picking cotton in terms of effort, and I was glad that I could pick okra as fast as the Mexican women who usually kicked my ass on just about everything else. There are a zillion good indian food recipes that use okra, as well.

Now I'm ready for okra season.

San Fran?! What happened to Austin?

Sssqqquuuiiirrrgggllleee,,,

So much, so much... living in SF since 2010 now.

We have a pretty good cafeteria here at work and a couple of times a week I get the breakfast burrito:
Onions, peppers, tomatoes, hashbrowns, and egg whites, with cheddar cheese and house-made salsa all wrapped up in a tortilla and grilled on the flat grill.
(I want a flat grill in my house.)

It's pretty big and is then usually my only big meal of the day.
Loving it right now.
That is all.

Love okra. I feel kinda cheated that I didn't taste it until I was like 12. Wish I could get it more around here. Fried okra is my joint--I could eat bowls full. Been known to go into Cracker Barrel and order nothing but the fried okra. I usually will buy a bunch of raw when I see it, and use it in stir-frys, stews, etc. Okra crisps are also amazing as well.