When I cut out my grains, I thought I’d miss out on my favorite southern dish…fried okra! That’s not been the case at all. Actually, I’m more in love with okra because the taste doesn’t have to compete with all the batter.
Not only is okra delicious, it is about the only thing I can grow in the garden! It thrives in the heat, which is perfect for our Texas summers.
Okra is very low calorie vegetable. The pods provide just 30 calories per 100 g, besides containing no saturated fats or cholesterol. They are rich sources of dietary fiber, minerals, and vitamins. They are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. They also contain good amounts of vitamin K. Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones. As if that isn’t enough, the pods are also good source of many important minerals such as iron, calcium, manganese and magnesium.
Okra can be fried, baked, broiled, pickled and grilled. I’m going to share of a few of my favorite recipes for okra.
Preheat oven to 350 degrees. Wash and dry the okra; remove stems. Melt a tablespoon of butter in a baking dish. Place the okra on the butter and bake. Occasionally, remove the pan and move the okra around, covering it with butter. Return to oven and continue baking until tender.
Check out these sites for some amazing okra recipes:
Paleo Fried Okra via Grass Fed Girl
Okra Chips via Never Enough Thyme
Grilled Okra via Add a Pinch
I hope you find a new way to cook your okra. Don’t be afraid to throw it in your eggs in the morning or even your salad for lunch. Change things up a bit. Enjoy!