About cooking okra

To avoid sliminess, cut okra right before cooking. It doesn’t need to be rinsed. Okra fruits well above the ground and has little chance to get covered in dirt. I use a hot cast iron skillet which sears most of the slime away. I don’t salt until right before eating. Left over okra can get slimy as well, so it’s a good idea to eat all that yummy fiber while it’s fresh.

If you have extra okra, freezing is an option. You can add it to gumbos, stews or soups later on. The okra will help thicken the soup with some time and simmering.