Okra

I had been wanting to try Okra for quite some times. I don’t know why, other than I heard it was a good-for-you food and the sound O-K-R-A just sounded pleasantly snazzy to me.

So I did a little research on it. Here are some things to know about it:

• Okra “grows in an elongated, lantern shape vegetable. It is a fuzzy, green colored, and ribbed pod that is approximately 2-7 inches in length. This vegetable is more famously known by its rows of tiny seeds and slimy or sticky texture when cut open.”
• You can freeze Okra for up to a year! (It’s in season now, during the summer, so buy it up while it’s cheap and freeze it.) “Start with freshly picked okra. Wash, cut the stems off, being careful not to cut into seed chamber, otherwise the seeds may spill out. Blanch by putting into rapidly boiling water for about 3 minutes. Remove and cool immediately by placing under cool running water. Pat dry, optionally make a cut lengthwise, pack in plastic bags, seal tightly and place in the freezer. Should keep well upto a year.”
• Nutrition Facts (1/2 cup sliced, cooked okra):

Calories 25
Dietary Fiber 2 grams
Protein 1.52 grams
Carbohydrates 5.76 grams
Vitamin A 460 IU
Vitamin C 13.04 mg
Folic acid 36.5 micrograms
Calcium 50.4 mg
Iron 0.4 mg
Potassium 256.6 mg
Magnesium 46 mg

Ready to try some Okra? I have a super simple recipe to introduce you to it. All you need is:

• Okra
• Garlic
• Lemon
• Olive Oil
• Sea Salt

Wash and cut up the Okra (making sure to cut off the ends). Peel your whole garlic. Preheat the oven to 410 degrees. Set the Okra and Garlic on a pan. Brush Olive Oil over it, and sprinkle with just a little fresh-squeezed lemon juice. Place it in the oven. Depending on how many you have, you will roast anywhere from 10-15 minutes most likely. Keep your eye on it. Once it’s done, splash a little more lemon juice (if desired) and sprinkle with Sea Salt.

Enjoy!

Roasted Okra and Garlic