cooking4carnivores

When I was little I used to call okra, oakridge - like the Oakridge Boys. Or maybe it was the other way around. Anyway, whenever I make it I get that song in my head. The only one I know by them. You know, the umm bop-a umm bop-a mwow-mwow. But, I digress.

The reason I am bringing okra to your attention is because it is one of the very few green things my carnivore will eat. Well, it is sorta green. See he only eats it fried. And I don't blame him really. Being a southerner I think just about anything is better fried. And, when I hear my mother's voice telling me to make sure there is at least one green thing on our dinner plates, but zuchinni is out of season and there isn't a can of peas in the house - well this is my go to green(ish) veggie.

And like some of the other side dishes I have told you about, say polenta or perogies, it might be a bit off your radar on most nights. But you can not only make your own when it is in season, but you can grab a bag of frozen okra already breaded for cheap in your grocery store anytime of year. It goes great with almost anything. And it fries up quicker than you can finish signing Elvira...assuming it doesn't get stuck in your head...