Okra is a healthy, low-calorie vegetable often used in Caribbean, Creole, Cajun, Indian, and Southern dishes. While there are many ways to prepare okra, one of the simplest is to boil it. Unfortunately, okra can get slimy if it's overcooked. So you should stop boiling as soon as the okra becomes soft when pierced with a fork. Adding apple cider vinegar to boiling water will also help reduce mucus. Sprinkle a little salt, pepper, and butter into the dish and you'll have a delicious side dish for your next meal.
Ingredients
- 8 cups (2 liters) of water
- 500 g okra
- 1 tsp. (6 g) salt
- Black pepper to add flavor
- cup (60 ml) apple cider vinegar
- cup (55 g) butter
For 4 servings
Step
Part 1 of 3: Preparing Okra
Step 1. Wash and chop okra
Run cold water in the sink and gently rinse the okra under running water to remove any dirt and debris on its surface. Pat the okra dry with a clean cloth, and use a sharp knife to cut the stems until they are about 1 cm (1 cm) left.
Step 2. Put the okra in a large saucepan and cover it with water
Use a pot large enough to fit all of the okra so that it doesn't take up more than of the pot. Add enough cold water to cover the okra.
A 3-liter saucepan is a great option for boiling okra
Step 3. Season the water with salt
Before the water is cooked, add the spices first so that the boiled okra has a taste. Adding salt to the water will allow the okra to absorb it as it boils. Sprinkle 1 tsp. (6 g) of salt into a saucepan and stir gently to coat evenly.
Part 2 of 3: Boiling Okra
Step 1. Bring water to a boil in a saucepan
Place the pot of okra on the stove and turn it to the highest heat. Allow the water to boil, which is about 5-7 minutes.
Step 2. Pour the vinegar into the pan
Once the water boils, add cup (60 ml) apple cider vinegar. However, do not stir, as this can interfere with the okra ripening process.
You can replace apple cider vinegar with other types of vinegar, even lemon juice
Step 3. Boil okra until soft when pierced with a fork
After the vinegar is poured, let it simmer for another 3-5 minutes. After 3 minutes, pierce the okra with a fork. When it feels soft enough, remove the okra.
Don't overcook, as okra can become slimy and runny
Part 3 of 3: Seasoning Okra
Step 1. Dry the okra and put it back in the pot
When it's finished boiling, remove the pot from the stove, pour the contents into a colander to remove the water, then return the okra to it.
Step 2. Mix butter and pepper
Add cup (55 g) of butter and black pepper to give the okra flavor. If necessary, you can also add more salt.
- If you like, you can replace the butter with bacon or olive oil.
- You can also substitute or add other spices along with the pepper. Turmeric, cumin, chili powder, and coriander go well with okra.
Step 3. Cook the okra on low heat until the butter melts
Place the pot back on the stove and turn on the lowest heat. Cook until the butter melts, which is about 3 minutes. Keep stirring the okra so that it is evenly coated in butter.
Step 4. Remove the okra from the pan and serve
Once the butter is melted and the okra is well coated, turn off the heat. Use tongs to transfer the okra from the pan onto a plate and serve while still warm.
Store any remaining okra in an airtight container and refrigerate. Okra will stay fresh for up to 3 days
Tips
- You can get fresh okra at your nearest convenience store. Or just buy on the internet.
- For best cooking results, choose okra that is light green in color and has no brown spots or blemishes.
