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Completely simple and wonderfully tasty. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Wash okra weell; trim stem end, leaving enough on the pod to keep the juice inches.
- Cover with boiling water and boil gently until tender, approximately 15 minutes.
- When half done add a little salt.
- To serve, drain very well, pour into a hot dish and add melted butter and lemon juice.
I love lemon, okra and butter all separately but this wasn't as good as I thought it should have been. I used a good quality frozen baby okra which needs no trimming, freshly squeezed lemon juice, & sea salt which I added after cooked.