Being from the almost-South, I grew up eating okra. It was, and still is, one of my favorites. Hayden loves it, too. In fact, when I cook it like this, he eats as much or more than I do, and I try to freeze some portions in case he demands MORE OKRA (yes, this happens- ask our babysitter). Some people just don’t get it- okra. I guess you either love it or you hate it. Okra is high in iron and other nutrients, so it’s especially good for women and kids. Since it’s in season during the warmer months, I’ll be cookin’ up lots of it and posting more recipes, too. This is one of those home cooking recipes. Try it like this, or wait if you think you’d prefer your okra with a kick…
2 lb okra
3 tbs olive oil
1 clove garlic, crushed or minced
1/2 cup water
Trim stems from okra and cut into bite sized pieces. In a large skillet, heat oil over medium heat. Add okra and garlic and cook 3-4 minutes, stirring frequently. Add water (enough to almost cover bottom of pan), cover with lid, and reduce heat a little. Cook until tender and just gooey, stirring occasionally. Yes, it needs to be a little gooey (trust me- you won’t like crunchy okra) and liquid has been absorbed. Salt and pepper to taste.