Okra is in season in the summer and is a wonderful addition to chicken sausage gumbo or to stews. Okra is a very interesting vegetable because once cut, it is very slimy. This quality helps thicken stews and gumbo if you add about 1/2 to 1 cup of sliced okra to the dish with the other vegetables.
I planted my okra very late in my garden this year and it is just now starting to produce (and only a couple plants). But just one plant can give a significant quantity so I was also looking for a way to fix okra that would use larger quantities. Jennifer came up with this recipe and it was delicious. I could have fixed two to three times as much for the three of us!
Ingredients:
10 - 20 okra, sliced
extra virgin olive oil
sea salt (freshly ground)
pepper (freshly ground)
Preheat oven to 425 °F. Wash and dry okra. Cut off ends and slice about 1/4" thick. Place sliced okra in a bowl and drizzle with olive oil. Toss well with oil. Add a bit more oil if needed until all slices are slightly coated (I did not measure but probably a couple tablespoons depending on how much okra you have). While still in bowl, season with freshly ground sea salt and pepper. Place okra on a cookie sheet (I used a ceramic stone cookie sheet) and bake in preheated 425 °F oven for 15 minutes. Serve immediately.
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