INGREDIENTS

INSTRUCTIONS

HINTS: When buying okra, look for small -- 3 to 4-inch long -- buds that
are evenly green. Trim the stem ends, but don't cut into the body of the
okra bud itself. The tiny amount of vinegar in this recipe was suggested to
keep the okra from developing its characteristic slippery texture, but
there's little likelihood of slipperiness as long as you don't cut into the
bud. Regardless, use the vinegar because it adds a subtle tang. Serve this
with just about any roast meat or fish.
In a medium nonreactive saucepan, combine the okra, vinegar and 1/2 cup of
water. Cover and bring to a boil over moderately high heat. Reduce the heat
to moderate. Add the butter, salt and pepper, cover partially and cook,
stirring occasionally, until the okra changes from bright to olive green
and is tender, about 8 minutes. 2. Season with salt and pepper to taste.
Transfer to a platter, and pour any cooking juices on top. Serve
immediately.
MICROWAVE OVEN VARIATION: Place the okra, water and cider vinegar in a
microwave-proof bowl. Cover tightly, and cook on HIgh or at full power for
6 minutes, until the okra has softened. Remove from the oven and let stand,
covered, until the okra is crisp-tender, about 3 minutes. Season with the
butter, salt and pepper and serve immediately. Serves 4 to 6
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 02, 1998

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