Okay, I LOVE okra. I got a pound of it at my farmer’ market ten days ago, and another pound this past weekend.
This stuff is FRESH! It will last a lot better and longer than the okra I see at my supermarket, which at least here, is already shot and inedible.
Soaking it in vinegar and salt, and then rinsing vigorously, is supposed to make okra less “slimy”. I’m fine with okra in any form, but I decided to try the soaking method for this recipe, to help my readers out.
If you are interested, I also have a recent vegetarian okra recipe done Indian style.
Prep time: 1 hour to soak, 20 minutes for other preps.
Cook time: 45 minutes.
Rest time: Not needed.
Serves: 2-3 main, 4 to 6 as sides.
OKRA, MEDITERRANEAN STYLE
* 1 pound fresh…
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