These easy, delicious recipes are for people who think they don't like okra, plus, of course, those who already know how delicious okra is. When stewed or cooked with liquid, okra can, indeed, get "slimy." Quick cooking and dry heat, however, let the crisp, grassy flavor of fresh okra shine through without that slime effect.
Not sure what to make of these grassy pods? Check out All About Okra to learn more.
01 of 06
Fried okra is a classic for a good reason. A light cornmeal coating on the pods and a quick dunk in hot oil make this fried okra crispy, a wee bit crunchy, and completely delicious. Some people to chop the okra first, creating bite-size snacks almost like popcorn. To keep slime at an absolute minimum, leave the pods whole. Bonus: It's also less work. This recipe works either way.
02 of 06
A bit of oil, sliced garlic that starts to turn golden, okra, and just a splash of water to lightly steam it. That's how simple this recipe is. It's super easy and the resulting okra and fresh, lightly crisp, and not slimy at all. The golden garlic adds a perfect hint of sweetness that brings out the sweetness of okra, too. It's an amazing method that leaves the okra moist and tender without a bit of the vegetable's infamous gelatinous texture.
03 of 06
The charred bits on grilled okra highlight the fresh, grass-like flavor of these beautiful green pods. Plus, what could be easier than tossing okra with a bit of oil and throwing them on the grill for about 10 minutes? It really is the easiest way to cook okra, and it's almost as crowd-pleasing as the fried variety. If you don't have a grill, scroll down and check out roasted okra, which creates a similarly browned and slime-free result.
04 of 06
The acid in the tomatoes breaks up the gelatinous tendencies of okra in this dish, even though the okra is cooked in liquid. It's a good mix of a braised okra dish, no slime, and tons of flavor since the blend of spices also helps mitigate the sliminess so often associated with this seedy vegetable. Oh, and it tastes utterly delicious, too.Continue to 5 of 6 below.
05 of 06
Slicing okra lengthwise and popping it in a hot oven brings out its best feature: that nutty, slightly grassy flavor with an almost sweet edge. Add some slivered green onions for extra flavor—it's worth the few extra minutes to carefully slice lenths of green onions into slivers. If you like things spicy, add a chopped fresh green chile (such as a serrano or jalapeño) or two for a spicy kick to the proceedings. Serve these as an appetizer and watch them disappear.
06 of 06
Lots of spice gives this dish great flavor while still letting the clean taste of fresh okra shine through. A hot pan and lots of stirring and tossing allows the okra keep its crisp edge and develop tasty browned bits at the same time. The seeds inside the okra pods and the mustard seeds in the recipe mingle in this dish to great effect.