Okra is a green vegetable that has been around for 3000 years, originating in Ethiopia. Formed in the shape of a long pod, it exposes two rows of seeds when cut open. When buying okra, look for deep green colored, crispy small-size pods. Once the pod is cut open, it exposes a slippery texture which can be offset by cooking it with an acidic food such as lemon or tomato. Breading and frying okra with tomato and onion is a traditional side dish in the Southern USA, and okra is a common ingredient in gumbo because the unique texture creates a thick soup. Okra contains vitamins A and C and is a good source of folic acid, iron and calcium along with thiamine and riboflavin. Being high in fiber, okra helps relieve constipation, neutralize acid in the body and stabilize blood sugar.
Okra Sauté – Use a low flame to retain its many nutrients and a sauté pan. Ingredients: 3 tablespoons of butter, 15oz. sliced okra (cut off top and tail), 2 tablespoons of lemon juice, 1 teaspoon of chopped parsley, 1 clove chopped garlic. Over medium heat melt butter, once butter has melted, lower flame, add sliced okra and sauté for 10 min or until tender and firm. Add garlic, parsley, and lemon to pan. Add salt and pepper to taste.
