Anonymous wrote:cut up ocra.
pan fry in a non-stick pan for about 10, 15 minutes.
Add olive oil, onion. Saute until onions are clear. Add a little garlic. Add either fresh tomatoes or a can. Add a little sugar if your into that.

YUM.

Add fresh tomatoes (cherry tomatoes are perfect this time of year, no need to cut them up) and some cooked corn sliced off the cob. Add a splash of worcestershire sauce (trust me) and some slivered basil if you have it. I made a huge batch of this the other night and my kids were fighting over it. Bonus - it's colorful and looks like jewels in the pan.

Anonymous wrote:Breaded and fried in a cast iron skillet.

Yes. I am southern. We know our okra.

+1 fried and dipped in ranch, baby! Pickled is great too.

PP is right, pickled okra is awesome!

I just put a little water in the bottom of a saucepan, wait for it to come to a boil, and then add the okra, bring it back to a boil, and then lower the heat and cook until it's tender. Then I put a little salt on it & sprinkle a little lemon juice on there. Yummmm ...

Downside of this recipe is it's pretty slimy. I don't mind the sliminess of okra, but for some folks that's a dealbreaker.

Pickled is the best!