email this pageOkra 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.
Summer Salad with Okra
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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
Recipe by David Feder, "Relish the Season," July 2006.
Quick Okra Sauté
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Ingredients
1 teaspoon butter
1/2 pound fresh okra
1/4 teaspoon kosher salt
Freshly ground pepper
Recipe by David Feder, "Relish the Season," July, 2006.
Pappardelle Pasta with Okra
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Ingredients
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
˝ teaspoon kosher salt
˝ cup grated Romano or Parmesan cheese
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.
Quick Okra Stir-Fry
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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
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.
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