Preparation Sources

Rinse okra in a cool stream of water when ready to use.

Okra contains a viscous liquid that, when cut, can be used to thicken soups and stews.  The more you cut okra the slimier it will be. You can cook okra whole; be sure to carefully remove stem and tip end without opening pod before you cook it.  

Okra can be steamed, boiled, pickled, sautéed, or stir-fried.

Do not cook okra  in pans made of copper, brass, or iron as the chemical properties will turn okra black.

Steam: Place rinsed okra in a steaming basket over about 1-2 inches of boiling water. Cover and cook for until tender yet crisp (about 5 minutes). Toss with butter and preferred seasoning.

Boil:  Place rinsed okra in sauce pan with boiling water, cover, and cook for approximately 10 minutes. Season to taste. 

Sauté: Drizzle a large skilletwith olive oil and heat to high. Trim end of rinsed okra, then add it to the skillet. Sauté or until pods are crisp and bright in color (about 3-6 minutes). Season to taste.

Storage

Short-Term Storage

Store okra in the warmest part of the refrigerator in a loose or perforated plastic bag and rinse just before use. Use okra within 3-4 days.

Long-Term Storage

Okra can be canned, frozen, or pickled.

Learn more about canning okra.

Learn more about pickling okra.

Learn more about freezing okra.

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