To Clean: Use only fresh pods 2 to 4 inches long. Tender okra will snap easily; old pods are dull and woody. Wash okra; remove stems, and slice as directed in recipe.
Note: When cooking whole okra, leave a small portion of stem for a firmer texture.
To Boil: Place whole okra, salt, and water to cover in a large saucepan. Bring to a boil. Reduce heat; cover, and simmer 10 minutes or until tender. Drain. Stir in butter and lemon juice.
Other Cooking Methods: Steam whole; cut crosswise, and batter and fry or deep-fry.
Serving Suggestions: Okra may be served with Drawn Butter, Fresh Tomato Sauce, or Lemon-Butter Sauce.
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