Okra polarizes. Some love it, serving it up in all forms: pickled, roasted, stewed, grilled, and fried. And others, well, not so much. When handled by an expert, okra can be crunchy, crisp, and far from slimy. The key is to highlight in recipes that you can trust are going to work. We put together our favorite okra recipes, tried and tested by our editors and test kitchen professionals again and again to ensure it won't fail you. Pick one, and make an okra fan out of the pickiest eaters.
Cooking with Okra
Okra is either one of those vegetables that you love or you simply love to hate. Notorious for its viscous texture when overcooked, okra is actually crunchy, crisp, and absolutely delicious when handled properly. Use our favorite okra recipes for ways to incorporate more of this warm-weather veggie into your healthy diet.
First up is Chicken and Sausage Gumbo. To some, gumbo isn’t gumbo without okra. If you have a lot of fresh okra from your summer harvest and want to freeze some for steaming bowls of spicy gumbo during the winter, choose 3- to 4-inch pods to destem—without cutting into the seed pod—and quickly blanch, drain, and freeze whole. Slice into bite-sized pieces after defrosting slightly, and it’s ready to use in this recipe when you’re sporting sweaters.