I feel a little bit sorry for okra, because of all the vegetable choices we have available, okra is probably the most overlooked and neglected. It is high in fiber, Vitamin C, calcium, potassium and folate, as well as being valued for its antioxidant properties.
Many people shy away from cooking okra because it releases a mucilaginous substance as it cooks, but that can be avoided by cooking it quickly, as in breading and frying chunks. You can also cook it long enough so the mucilage dissipates, as with most gumbo recipes.
It sounds odd, but I love to eat okra raw, with some bread. Just take a bit of okra pod, then a bite of bread, simple as that. I also love okra dill pickles, which you can find in many grocery stores.
Here are a few recipes for preparing okra and I hope more people discover this great vegetable...