Are we eating the wrong part of okra? Kevin Mitchell worries that okra’s rich nutritional benefits are lost to those wary of its sliminess. The Savers travel Georgia seeking better uses. In Pitts they taste okra seed oil at Oliver Farms. In Milledgeville, at Comfort Farms, they meet Jon Jackson’s Motherland Okra, grown for its greens. Chef Kevin prepares African-style okra leaves with smoked fish.