Pod Luck

Okra lovers are assumed to have developed their passion for the pods via regional osmosis: "We're from the South; of course we love okra." Not true. In fact, most Southern treatments of the oft-maligned vegetable could be construed as a deliberate effort to ensure no one will ever like it. Overcooked in tomato-based stews to bring out its slimy texture; pickled in vinegar to give it all the appeal of a rubber eraser; deep-fried to obscure any hints of greenness-is it any wonder okra suffers such ignominy?

I grew up loving okra in spite of the brutalities heaped upon it by cooks back home in Texas. As a chef, I have what I think is the perfect way to cook okra-which is much like any other green vegetable. I give it a quick pan sauté in a hot skillet. Timing is essential, as a couple minutes too long will encourage the unappealing stringy quality. What comes out is a crisp, green, crunchy, yet tender green vegetable that is the essence of summer.

Pod Pointers

• Okra pods are best when they are young. They should be small, bright green, free of brown spots or scars and have tender-not woody-stems.
• It?s easy to test the texture of a perfect specimen. A pristine okra pod should feel exactly like the top of a puppy?s nose-tender and pliable with a soft velvety fuzz.
• Fresh is best, but you can store okra, unwashed and untrimmed, up to several days in a loosely wrapped plastic bag in the vegetable crisper. Wash okra just before using it.
• When trimming the stems, cut only the very tip, not the entire cap.

Quick Okra Stir-Fry

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Ingredients

3/4 pound fresh okra
1 tablespoon roasted peanut oil
1 large clove minced garlic
1 tablespoon freshly grated ginger
1/4 teaspoon dried red pepper flakes
2 tablespoons soy sauce
1 tablespoon lightly toasted sesame seeds
Cooked Asian noodles or rice
1/4 cup fresh cilantro leaves

Instructions

1. Trim okra and gently rinse in cold running water; lightly shake dry. Heat oil over high heat in a wok or large skillet. Sauté okra in hot oil for 2 minutes. Add garlic, ginger and pepper flakes. Sauté 1 to 2 minutes more or until pods are a brilliant green with slight browning along some of the edges.
2. Toss with soy and sesame. Serve over noodles and top with cilantro; serve immediately. Serves 4.

Recipe by David Feder, "Relish the Season," July 2006.

Quick Okra Sauté

Mark Boughton

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To those only familiar with fried okra, this will be an okra epiphany. With its crisp, green fresh taste, you’ll swear you’re eating a different vegetable. Sauté only until al dente.



Ingredients

2 teaspoons olive oil
1 teaspoon butter
1/2 pound fresh okra
1/4 teaspoon kosher salt
Freshly ground pepper

Instructions

1. Heat oil and butter over high heat in a large skillet. Add okra; sauté 3 to 4 minutes or until pods are bright green with slight browning. Sprinkle with salt and pepper. Serve hot. Serves 2.

Recipe by David Feder, "Relish the Season," July, 2006.

Nutritional Information

Per serving: 90 calories, 7g fat, 2g prot., 8g carbs., 4g fiber, 310mg sodium.

Summer Salad with Okra

Mark Boughton

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Ingredients

1 cup fresh, uncooked okra, sliced in half vertically
1 (5- to 6-ounce) package mixed salad greens
1 small sweet red pepper, thinly sliced
1/2 peeled fresh jicama, thinly sliced
1/4 teaspoon kosher or sea salt
Freshly ground pepper
4 tablespoons poppy seed dressing or other sweet dressing of your choice

Instructions

1. Toss together okra slices, salad greens, red pepper, jicama, salt and freshly ground pepper. Serve immediately with dressing of your choice. Serves 4.

Recipe by David Feder, "Relish the Season," July 2006.

Nutritional Information

Per serving: 110 calories, 5g fat, 2g prot., 15g carbs., 6g fiber, 290mg sodium.

Pappardelle Pasta with Okra

Mark Boughton

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Flat, long and wide pappardelle is perfect in this dish, but fettuccine works fine too. You can use most any fresh herb in this simple dish.

Ingredients

6 ounces dried pappardelle noodles
2 tablespoons olive oil
3/4 pound fresh okra
1/4 cup chopped fresh chervil or basil leaves
1/4 cup lower-sodium chicken broth
½ teaspoon kosher salt
½ cup grated Romano or Parmesan cheese

Instructions

1. Cook pasta according to package directions. Drain.
2. Heat oil in a large skillet over medium-high heat. Sauté okra 3 to 4 minutes or until pods are bright green. Add pasta, chervil, broth and salt to skillet; tossing gently, cook 1 to 2 minutes until heated through. Serve, topped with cheese. Serves 4.

Recipe by David Feder, "Relish the Season," July 2006.

Nutritional Information

Per serving: 300 calories, 4g fat, 11g prot., 38g carbs., 4g fiber, 560mg sodium.

By David Feder, a writer and chef living in Buffalo Grove, III.

Related Stories

• Peas in a Pod
• The Misunderstood Pod
• Vegetable Tagine
• A Lovely Legume
• True Grit

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