This recipe here is a southern staple and a personal family classic, Okra (which by the way was a nickname I came up with my freshman year of college, just one of the pranks I was responsible for *winks) is something you love or hate I personally love them and can eat them raw, yes RAW, in all it’s crunch and slimy textured glory, partly because I know they have some amazing health benefits, mostly because I just really like the earthy taste and initial crunch.

We have an uncle who is pushing 100 years old while looking like a man in his 50s and Big Noah never forgets to remind me “Uncle John eats raw okra”, which means he attributes his age and health to that very action, of eating raw okra, now I’m not saying it is but who’s to say it aint, either way I feel like I’m taking a vitamin when eating it, do a little research these little things are so good for you!

Now if the idea of eating okra raw isn’t so appealing, but you want to benefit from all the goodness these power veggies have to offer, you need to try this recipe.

This right here is kind of amazing, and entirely too easy.

Fried Okra! You’ll be popping these things left and right without the guilt of popping say-a potato chip.

I have to make these close to dinner time, or else they’ll be gone before they even reach the table.

Here’s what you need.

1 pint fresh okra

Flour

Corn Meal

Cayenne pepper

Salt

Milk

Cut okra in about half an inch pieces.

Mix flour, corn meal, cayenne pepper, salt in a small bowl with top. Put okra in bowl and shake up well. Make sure all the okra is coated in flour mix.

Now dip floured okra in a bowl of milk.

Remove from milk and put back in four mix.

With about an inch of oil in skillet turn the heat on medium high. When oil is piping, add your twice dipped okra and fry for about 3-4 minutes, it cooks pretty quickly just don’t crowd the pan.

When okra start browning, remove from pan and place on a paper towel lined plate.

The one on the left is doubled dipped in flour and the one on the right is not.

16 oz Black eyed peas

8 cups water

1 lb smoked pork neck bones

5 tablespoons butter

2 teaspoons garlic salt

salt and pepper to taste

Soak dry beans half of the time packaging calls for.

So if it says 6 to 8 hours cut that in half to about 3 to 4 hours.

Bring water, neck-bones, and butter to boil.

Add garlic salt and salt and pepper. Be careful not to over do it. You can always add more salt later.

Add beans and bring to rolling boil, let them boil for about 20 minutes.

Turn stove down to medium high put a top on the beans and let cook for another hour. Remove top stir and let simmer 10-15 more minutes.

Serve on top of rice, I use brown.

This recipe is the perfect example of comfort food that’s good for you, well besides the neck bones, and that can’t be too bad considering you’re getting all that fiber and nutrients from the beans.