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    Kitchen Dictionary: okra

    Pronounced: OH-krah

    Green oblong pods with ridges, which give off a viscous substance that thickens any dish when cooked. The most common mistake by chefs is to let the pods become too old and tough before using them.


    Season: May - October

    How to select: Available fresh year round in the Southern U.S.. Look for brightly colored pods under 4 inches long (larger pods are tougher). You should feel a soft fuzz similar to a peach on the skin which should have no blemishes. Avoid okra that is soft, wet, has dark spots on the skin or brown soft stems. Canned and frozen okra is also available.

    How to store: Refrigerate in a plastic bag up to 3 days.

    How to prepare: saute, stew, pickle

    Matches well with: basil, butter, garlic, hollandaise sauce, lemon, onions, parsley, pepper, peppers, tomatoes, vinaigrette

    More Okra Recipes
    Popular Okra Recipes
    Fried Okra
    Evelyn's Pickled Okra
    How to Prepare Fresh Okra (Bamia) Before Cooking

    Nutrition Facts

    Calculated for 1 package (10 oz)
    Amount Per Serving %DV
    Calories 85
    Calories from Fat 6 (7%)
    Total Fat 0.7g 1%
    Saturated Fat 0.2g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 8mg 0%
    Potassium 599mg 17%
    Total Carbohydrate 18.8g 6%
    Dietary Fiber 6.2g 24%
    Sugars 6.2g
    Protein 4.8g 9%

    How is this calculated?

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