Yes, some people shy away from this odd little vegetable, usually because depending on the preparation it can be a little slippery slimy. Personally I love okra, any which way, including slimified. Alas, not everyone shares my affection (it’s a texture thing), but the good news is that okra can be a perfectly un-slippery vegetable if it is sautéed quickly, on high heat. That way you get all the benefits of the crunch and flavor, but without the slurp. This recipe is one such preparation. The pairing of okra and tomatoes is classic. In this recipe, inspired by one in Donald Link’s Real Cajun, sliced okra is seared first on high heat, before being simmered together with tomatoes, onions, and garlic. Add the rosemary and a pinch of salt. The goal is to cook the okra quickly at very high heat without moving it too much. The high heat sears the okra and helps limit the slime factor. Sear the okra for 3 to 4 minutes, stirring only 2 to 3 times. Serve over steamed rice or with lots of crusty bread.
