We haven’t yet had great success in growing okra. Yet Jeremy’s persistence and optimism abounds. With fingers crossed, I’ve included it here in the Cycle Farm Kitchen, although perhaps far-fetched with our allotted growing season.
Roasted Okra Try searing okra in a hot oven to tame it’s ooey gooey tendencies.
- 1 pound okra
- Salt to taste
- 2 tablespoons extra virgin olive oil
- Optional: fresh thyme leaves or crushed red pepper to taste
- Freshly ground pepper
Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated. Lift the okra from the bowl, leaving behind excess oil. Arrange in a single layer on a sheet pan. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees. Remove from the heat, toss with fresh thyme or rep pepper flakes, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.