Until lately, I hadn't been a fan
of okra But then I learned how
cooks in the eastern and southern
Mediterranean treat this popular
vegetable: they cook it whole,
after tossing it with salt and
vinegar and marinating it for an
hour to make it less, well, slimy
Some regional cooks dry okra in the
sun after salting it.Okra is low in
calories, very high in dietary
fiber, and a great source of
vitamin A, vitamin C, B vitamins
and the phytonutrients glutathione,
xanthin, lutein and beta carotene
