Okra, it IS good - whoda thunk it???

I can admit when I am WRONG!
I can admit when I am WRONG!
I can admit when I am WRONG!

Yes, I admit it – Okra is not the bottom of the vegetable food chain as I previous stated in one of my posts – of course now I have to figure out what is!! It has been bugging me that I didn't follow through on my promise to Debbie at Stoneybrook that I would indeed cook up the okra in our market basket, so today was the day to make good. In my head I'm thinking, ok I will just make a tiny batch because I KNOW it will be wretched. (sorry, being honest here)

I've added a picture of the fresh okra next to the blog – you'll see the difference between the standard variety which is very slender to the size difference of the Star of David variety.

INGREDIENTS (for my small batch)
2 Yukon Gold potatoes
2 Star of David Okra (these are much larger than the counterparts I'm used to seeing in my Gumbo)
¼ of a vidalia onion
3 Tablespoons Olive Oil
2 Teaspoons butter
Salt/Pepper to taste

HOW TO:
Using a large skillet at medium heat I melted the butter in the oil. Using a mandolin I sliced the potatoes and okra (which do resemble stars once cut) into ¼ inch slices and put them in the skillet. I julienned the onion and added that on top of the potatoes and okra.

I cooked the potatoes and okra turning routinely so they browned evenly and once the potatoes were tender in the middle I took them out. Immediately sprinkle the vegetables with salt and some freshly ground pepper and you are done.

I think multiplying this quantity would be easy enough, however I would caution to not overcrowd your skillet so that you obtain maximum crunch factor on the outside of both the potatoes and okra. Probably easy enough to just do in batches, keeping the completed batches in the oven on warm till ready to serve.

RESULTS
I will admit it, I really enjoyed the okra. I think it absorbed a bit of the potato and onion flavors, but most of all it was not slimy! By turning the vegetables during the cooking process it kept them browning throughout and resulted in a nice crunch when you bit into it.

I can see doing this regularly with dinner or event at breakfast with a nice side of over-easy eggs!

Enjoy,
Cheryl