Okra is an edible plant, very high in Vitamin C, Vitamin K and folate. It’s known for harnessing a superior fiber that helps in digestion and stabilizes blood sugar. The fiber in okra is essential for colon and digestive health. Now let’s eat it. Some of you have asked where to pick up fresh Okra. There’s a No Frills in my area, and they often have it bulk and fresh. Farmers Markets may be a good place as well.
Directions0/0 steps made
- Preheat oven to 375 degrees.
- The first step, which you can prep almost a day before is going to be the Okra. You’ll want to wash really well and let dry. I let it air dry for an hour or so, and pat dry with a towel any moisture remaining.
- Line a baking sheet with parchment paper and drizzle with some oil. Sprinkle some of the salt on there. Lay out the Okra’s, trying not to layer them on top of eachother. Drizzle more olive oil, sprinkle a little more salt, and add the basil evenly over the baking sheet. Feel free to add more basil and salt if needed. Place in oven for 40 minutes. Once done remove and let cool. You can use them hot, but it’s easier to deal with them once they’ve cooled.
- In a cooking pot, heat up some cooking oil. Let warm on medium heat for a minute or so. Add the garlic and onions. Sauté
until translucent and add your spinach.
- Mixing constantly, add your red pepper. Keep this cooking on medium heat. Cook until veggies are cooked through and spinach has turned a dark green.
- Chop up the Okra into bite sized pieces. Add it to the pot as long with the chickpeas. Continue to mix. Add the sauce. Add the salt, pepper, basil, and oregano. Mix well until entire pot is incorporated. Bring to a boil then allow to simmer for 15 minutes.
- Remove from heat and it’s ready to serve! Side with rice, and my kids love a dopple of plain yogurt on top. Enjoy!
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