Chef Nancy Berkoff, EdD, RD, shares ideas on how to prepare dishes with okra.

For a fast vegan okra dish, sauté onions and bell peppers until soft. Season with thyme, bay leaves, red pepper flakes, and white pepper. Stir in chopped fresh or canned tomatoes, cut corn, and sliced (or small pods) of okra. Allow to simmer until okra is just done. Serve over hot, steamed rice.

You can roast whole pods of okra: clean and cap okra, spread single file on a greased baking sheet. Roast in a 400 degree oven until crispy.

If you have the barbecue on, toss some whole okra on your grill as a garnish or side dish or add to a vegetable skewer of tomatoes, bell peppers, and onions.

You can also add chopped or sliced okra to cooked grains or cornmeal or to lentil or bean stews for extra flavor and color. Chilled, cooked okra can be added to green salads, or can be the main ingredient of a cold salad, combined with diced red onions, shredded fresh spinach, and diced melon.

Read more at: https://www.vrg.org/journal/vj2022issue3/2022_issue3_cooking_tips.php