In continuing an “Ode to Okra” here is a way of preparing that I learned from Momma this year and Andrew will actually eat. The okra keeps more of it’s crunch, takes 10 minutes to prepare and ends up having a slightly charred exterior.
As much okra as you would like that can fit in a saute pan in a single layer
salt & pepper to taste
Directions: Wash the okra and remove the caps. Place the okra in the saute pan and fill with water up to the “halfway” mark on the okra. You do not want the okra to be submerged under water. Add a tablespoon or less of olive oil and salt & pepper to taste. Turn the okra on medium heat and cook until the liquid has disappeared from the pan stirring every few minutes.
We have one last serving of okra for the season and I imagine its’g going to look something like this.