Boiled Okra Recipe
Okra has become my absolute favorite vegetables, one of my meat substitutes.
Okra is versatile; apart from boiling, frying, baking, grilling you can pickle, ferment, and dehydrate it.
Boiling okra tip: The secret to tender boiled okra is to drop the pods into a pot of boiling water and cook on high heat for a short time.
Okra is a healthy, low-calorie vegetable and while there are many ways to prepare it, boiling okra is one of the simplest. Okra can get slimy and mushy if you overcook, so it's important to stop boiling it as soon as it's fork-tender.
You may even add 3/4 teaspoon apple cider vinegar to the boiling water to help reduce the sliminess. In the event you do not have apple cider vinegar, you can use lemon or lime juice.
Can be served as a vegetable side for almost any meal. It is better to chose small okra pods. They are the best. Save the long ones for frying.
10 - 15 pods of Okra 4 cup(s) water 1/2 teaspoon(s) pepper 1/2 teaspoon(s) salt 3/4 teaspoon apple cider vinegar or lemon/lime juice.
Rinse the okra thoroughly in cold water. Pat dry with a clean kitchen towel. Remove top (caps) and place in a small cooking pan. Add water, enough to cover the okra. Season with salt before boiling. Bring to a boil on high heat for about 5-7 minutes. Add vinegar or lemon/lime juice but do not stir, stirring will disturb the cooking process of the okra. Allow to boil for 3-5 minutes until it's fork tender. As mentioned above overcooking will result in slimy and mushy okra. Drain the okra and return to pan. Mix in pepper and your preferred seasoning; turmeric, cumin, chili powder, and coriander all work well with okra. You may add butter or olive oil/coconut oil as substitute. Cook over low heat for 3 minutes until butter melts. Serve warm.
Note: I prepared a delicious creamy carrot salad to accompany my boiled okra. I sometimes add raisins and other fruits to this creamy salad. Yummy!