Look for smooth, unblemished pods. Green okra should be bright green with a bit of fresh, even dewy fuzz on its surface. Purple or red okra should similarly look fresh. The brighter and greener the ends are, the fresher the okra is. Avoid pods with significant brown spots, dry looking ends, or any shriveled bits
Most okra is harvested when the pods are between 1 and 4 inches long. Pods longer than 4 inches tend to get into the tough category, which can be fine for stewing and gumbos but not ideal for quicker cooking.
Okra is best fresh. Eat okra within a few days of buying it. Store okra loosely wrapped in a plastic bag in the refrigerator
Okra contains a clear, somewhat thick liquid that is how it stores water in the hot climates where it thrives. Leaving okra whole and quick cooking methods – sautéeing, grilling, frying – bring out the crunchy, rather than the slimy, side of okra. Cooking okra with plenty of acid – vinegar, citrus juice, tomatoes – is another way to keep its slippery nature in check.
- 1 lb. Okra
- 1 Clove Garlic
- 2 tsp. Canola Oil
- Sea Salt to taste
1. Trim, rinse, and pat Okra dry. Set aside. Peel Garlic Clove, cut in half lengthwise, and slice as thinly as possible.
2. Heat a large frying pan over medium high heat. Add oil and heat until it shimmers, about 30 seconds. Add Garlic and let sizzle until just starting to turn golden, about 1 minute. Add Okra, stir to combine, and cover. Cook, shaking pan frequently, until Okra is starting to brown on the edges and tender to the bite, about 8 minutes. Sprinkle with Salt to taste and serve.