Best Okra I have ever eaten. I baked 10 minutes: dry, trimmed okra, dribbled with lime juice and added light Pam on the baking sheet. 400 degrees for 10 minutes or so. Broiled 10 minutes till fork tender then finished in a hot, dry skillet for another 10 minutes. Got nice brown grill marks in the pan, threw on a plate with Himalayan pink salt and it was THE BEST Okra I have ever eaten. zero slime, tender and flavorful. My husband is going back to the same farmers stand tomrrow and getting more okra. Another cook suggested the lime juice and no salt till done. Also, okra should be completely DRY. Wash it one day and eat it the next day, or if you trust the farmer, as I do, don't even wash it at all.
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Best Okra I have ever eaten. I baked 10 minutes: dry, trimmed okra, dribbled with lime juice...