Okra was new for me when I came to North America. The first time I tried it, I did not like the texture. This kind of slimy vegetable was not for me! But One day I realized if the okra is fresh, seasoned well, and cooked properly, this does not happen.
Sometimes the easy techniques are the best way to do it!
Okra 5 ea. large
Olive oil 2 tbsp.
Pampa’s Herbs 2 tbsp.
Butter 1 tbsp.
Heat up a cast iron pan, add the oil and let it heat up until smoky.
Slice the okra in coins and add it to the pan. Let the okra caramelize, reduce the heat to medium, add the butter and the herbs to finish.
Enjoy this with chicken or beef!