Total Time
30mins
Prep 15 mins
Cook 15 mins

Completely simple and wonderfully tasty. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 4 cups okra pods (young and tender are best)
  • 3 tablespoons butter, melted
  • 1 tablespoon lemon juice (fresh is best)
  • salt, to taste

Directions

  1. Wash okra weell; trim stem end, leaving enough on the pod to keep the juice inches.
  2. Cover with boiling water and boil gently until tender, approximately 15 minutes.
  3. When half done add a little salt.
  4. To serve, drain very well, pour into a hot dish and add melted butter and lemon juice.
Most Helpful

4 5

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.