Okra: Health Benefits, Nutrition Facts, and What Science Says

How to Cook Okra Without the Slime (If You Prefer)

Love the flavor but not the texture? Try these tips:

 Soak in vinegar or lemon juice before cooking — reduces mucilage release.
 Roast at high heat (425°F / 220°C) — crisps the exterior and minimizes sliminess.
 Grill or sauté whole pods — keeps moisture inside, less gooey.
 Add to soups or stews (like gumbo) — embrace the slime; it thickens naturally!

 Pro tip: Don’t overcook — mushy okra loses both flavor and texture.