I’m coming up with my own variation of Laurie Colwin’s succotash - a most delicious version of corn and lima beans cooked with fresh ginger in a bath of chicken stock. I leave out the okra because I find it disgusting - unless someone here can prove me wrong!
That sounds really good, especially the Ginger.
I haven’t cooked with Okra either, but I’ve always been intrigued...maybe someone out there has some Okra hints, to make those of us who just think ‘Slimy’, think Differently ;-)
-JT
Okra, a true ‘southern dish’, an acquired taste. Good in Gumbo, Fried is good. But stewed ...no way Jose. Some ‘folks’ find themselves unable to handle fresh whole okra. The little pricklies are not compatible with the skin.
JT the broccoli salad is a favorite.