What? No Okra?
I serve okra often, in stews and the like, and it is always well received. Of course, like Brussels Sprouts, you have to cook it right.
I pick the smallest, youngest Okras from the bins. I shave the cap end as a cone, being careful there are no holes into the interior. I then tumble the pods with Vinegar, enough to coat well, and let them soak for 20 minutes or so, tumbling them a couple of times. Then rinse well, and add to the stew near the end of cooking.
Actually, Okra done this way is durable enough to stand reheating the recipe. There are other ways to cook Okra which are also good.
I pick the smallest, youngest Okras from the bins. I shave the cap end as a cone, being careful there are no holes into the interior. I then tumble the pods with Vinegar, enough to coat well, and let them soak for 20 minutes or so, tumbling them a couple of times. Then rinse well, and add to the stew near the end of cooking.
Actually, Okra done this way is durable enough to stand reheating the recipe. There are other ways to cook Okra which are also good.