I love okra—fried, boiled, sautéed, stewed, pickled, in soups, in pilau, and steamed. Okra and tomatoes over rice. In gumbo as the thickener. I even love the slimy quality, though it can be cooked so that it isn’t that way at all. Buy okra no longer than your finger—bright green, unblemished, and all uniform in size. Trim the caps from the okra pods as closely as possible without cutting into the pod itself so that the pod remains whole in cooking. Try the following recipe that teams okra with a little white wine.


  • ¼ cup olive oil
  • 2 cups chopped onion
  • 1 teaspoon Herbal Mix, herbes de Provence, or Italian seasoning
  • pounds trimmed okra (2 pounds before trimming)
  • 1 cup dry white wine or clear stock such as chicken


Heat the olive oil in a large frying pan over medium-high heat, add the onions, and sauté until they just begin to become transparent, 3 to 5 minutes. Sprinkle the herbal mix over the onions and add the okra. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture begins to dry out and threatens to scorch. Add the wine and cook until the okra is tender, about another 10 minutes or until most of the wine has evaporated. You may cover the dish and vary the heat as you cook the vegetables if you need to time them to coincide with the main dish you are serving, but do not overcook the okra—it should be tender but still bright green.