I couldn’t resist buying okra this weekend at farmers’ market! I just love the folks behind Johnson’s Backyard Garden. They always have the best selection of anything and everything you can imagine. One time, I literally saw someone walk out of their booth with a 3 ft long squash! That sucker was huge! I guess that would considered the ‘runt’ of the crop? Anyways, about that okra. Mm mmm! It’s funny, people either love or hate okra. There is almost no in between. As a lover of okra I just don’t understand. What’s with the hate, people? It’s got to be the slime. Okra is notorious for producing slime when heat is applied. So if slime ain’t your thang– here are some tips to reduce it.
1. It’s really important to work with absolutely dry okra before cooking it. Pat dry after washing and let set for about an hour.
2. Don’t slice okra into thin rounds — the less surface area the less likely there will be so much slime. Big chunks are good!
3. Cooking okra at very high heat for a short amount of time ensures little to no slime will develop.
4. If they are available, choose small, tender pods. They will have less sliminess in general than large, oversized pods.
5. Salting food brings out moisture — just think of when you cook mushrooms. The same thing applies to okra — if you salt too early during cooking you will get a slimy dish. So, salt near the end.
2 Lbs fresh okra, trimmed or cut into chunks
1/2 Tbsp garlic
2 Tbsp ghee
Salt & pepper, to taste
Optional toppings: hemp oil, or your oil of choice
16 oz. greek yogurt
1 Tbsp lemon
3 Tbsp basil
Hemp Hemp seeds, raw
Salt & pepper to taste
1. In a small bowl, combine all ‘dipping sauce’ ingredients together & mix. Chill until ready to serve.
2. Toss together okra, ghee, garlic, & pepper in a large bowl.
3. Sauté in a sauce pan on medium heat for about 4-5 minutes, or until browned, then add salt. **Overcooked okra = more slime!
4. Transfer okra to a serving dish, & serve with dipping sauce.
5. Add additional salt, pepper & Happy Hemp seeds, if desired!