➤ When: Okra is available fresh year-round in the South and is a favorite in Southern cooking. The rest of the country enjoys okra from May through October.
➤ What to Look For: Find small okra, no more than 3 inches long. The pods should be tender yet crisp and have little or no damage to the surface; they do not have to be smooth.
➤ Why: Okra is loaded with potassium.
➤ How to Use: Okra needs to be properly cooked; it’s great steamed, grilled, or fried. It’s best known for its role in gumbo, and as a thickening agent for stews and soup. Okra is also delicious pickled.
This Side Dish Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p185'
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