Recipe#12891

Title: Buttered Okra

rec.food.recipes archive

1 lb okra
 1/2 teaspoon apple cider vinegar
 1/2 cup water
 2 T unsalted butter
 1/2 teaspoon salt
 1/2 teaspoon pepper
 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:  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