Okra

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Not being from the south I was in my 20’s before I laid eyes on this small green suspicious looking vegetable. And, of course, the first time I tried it it was fried. But, oh so delicious. I continued to eat it that way, under the impression that was the only way okra could be consumed. I loved every bite of it though and never thought it needed to change. As I became more health conscious, fried foods of any kind made their way out of my diet, rendering this vegetable inedible.

Until, a couple of years ago, when my Mother-in-law surprisingly served it to us sauteed in olive oil and salt. Wow! What an awakening and boy did we love it. My toddler at the time couldn’t eat enough and quite honestly we all devoured more than our share.
Thanks to her ever since we have been buying up as much of this tasty, slimy vegetable as we can at the farmers markets and eating our weight in it every summer.
I was happy to find out that it is high in Vitamin C, K, Folate and Fiber.  If you haven’t already give it a try.  I think you will be pleasantly surprised.

The farmers have recommended to us to grill it, sauté it or roast it. We have tried them all and still prefer to sauté it but all are tasty options.

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1 lb. Okra, 2 Tbsp. olive oil, and salt to taste.

Slice okra into 1/4 to 1/2 inch thick slices. Heat oil in skillet at medium high heat.  Add okra and sauté until starts to brown.  Add salt and serve.

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