I found okra around two years prior and right away began to look all starry eyed at it. This vegetable is so sound and simple to get ready, and it tastes incredible! On the off chance that you haven't got an opportunity to attempt it yet, this is the ideal opportunity. Beneath, I'll share with you my preferred method to appreciate okra.
When looking for okra, search for smooth, imperfection free, brilliant green units. Maintain a strategic distance from cases that have a dry end since this is a marker that the okra has been sitting out on a rack for some time. Likewise, focus on the size. Try not to purchase okra that is over five inches in length since it will in general have unpleasant skin, and the seeds are harder, as well.
Okra is quite short-lived, so attempt to cook it inside a day or two. Meanwhile, store it in the fridge in a paper pack.
- 1 lb. fresh okra
- 2 tbsp. olive oil
- 1 tsp. paprika
- salt to taste
- a pinch of cayenne pepper optional
- Preheat the oven to 450 degrees.
- Rinse the okra, and dry with a paper towel. Trim away the stem ends, and then cut it into 1/2 to 3/4-inch pieces. Spread the okra on a sheet pan in a single layer. Drizzle with olive oil, paprika, salt, and a pinch of cayenne pepper. Stir.
- Bake the okra for about 15 minutes. The okra should be lightly browned and tender, with a nice seared aroma. Serve immediately.
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