Ingredient Spotlight – Fresh Okra
It’s the beginning of okra season in North Carolina, and I can’t seem to get enough of it! Many people are turned off by the slimy texture of okra, but maybe it’s time to give it another try – you may be surprised. My husband used to only eat okra fried, but I have since converted him over to the wonderful world of fresh, steamed okra. Just trim the okra, place in a steamer basket with about 1-2 inches of water, and steam for about 5 minutes, until tender, but still crisp. My nine year old son literally sucks them down one after the other. The key is to get fresh, in-season okra that isn’t hard. I buy mine at the local farmer’s market. You want them tender to the touch, and when you slice into them they shouldn’t be hard to cut through.
Another delicious way to eat okra is to stew it with fresh corn and tomatoes. I remember my mom making this when we were kids. She used to put sugar in it to enhance the natural sweetness. Instead of sugar, I add balsamic, which also will enhance the flavor.
Ingredients
- ½ pound of fresh okra, sliced into ½ inch discs*
- 4 ears fresh corn (I use white) cut off the cob
- 2 small (or 1 large) tomatoes, peeled and chopped**
- 1 teaspoon balsamic vinegar
- ½ cup chicken broth (I use homemade)
- 1 tablespoon grass-fed butter (I use Kerry gold)
- Sea salt
- Fresh cracked pepper
- * I don’t like to add the bottom ends, but some people do.
- **If you drop the tomatoes into a pot of boiling water for a couple of minutes and then pull them out, the peel will slip right off!
Instructions
- Combine everything in a medium-sized pot and bring to almost boiling, then reduce heat and simmer for about 15 minutes, or until everything is tender. Make sure you watch it so that you don't overcook the okra (or else it may become slimy).
