I starting grilling okra this summer, but now that I am no longer using the outdoor grill, I do it in a grill pan or under the broiler. Either way, we love it!
How was I introduced to okra? I grew up in a classic heimishe Hungarian household, which is not conducive to raising a clean eater. A typical meal that I was served as a child consisted of the following items: kraut lukshen (cabbage and noodles), kilantut fleish (breaded and fried chicken breast), and letcho. (Okay, letcho is actually healthy, but that was the one thing I could only swallow while holding my nose. My palate has since evolved and matured.)
When I was a newlywed, dinner at my in-laws’ house was an eye-opener for me. There was always another foreign green veggie on my plate, such as okra or artichokes. I learned that a) vegetables were not so bad, and b) I had a husband who would eat these things. Had my husband grown up in a house like mine, where veggies meant coleslaw or pickles, I’m not so sure I would have been able to be so free in my kitchen.
