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2 lb Fresh young okra 1 c Water 1/2 c Olive oil 2 ts Louisiana hot sauce 2 c Sauterne wine 2 ts Salt Wash okra well. Put olive oil in pot, then add okra. Pour wine & water over it & add LOUISIANA hot sauce & salt. Bring to a boil & then turn fire down & cook slowly until okra is

8 c Water 1 lb Fresh okra; rinsed/trimmed 2 ts Salt 1/4 c Butter; (1/2 stick) In a large saucepan, combine water, okra and salt. Bring to a boil over High heat and cook 3-4 minutes or until okra is tender. Drain, then return okra to the saucepan. Add butter and cook over Low heat until butter melts

In a 1930's cook book a mention on how southern cooks kept the "slime" off of okra. I tried it and man-oh-man! Tis good!

Wash and cut off the ends of young pods, cover with boiling salted water and cook about twenty minutes, until tender. Drain, add cream (a scant cup to a quart of okra), a tablespoon of butter, and salt and pepper to taste. Another way of stewing is to cook it with tomatoes. To a pint of okra pods,

Cut the okra into round slices about 1/2-inch thick. Place in a saucepan and cover with water. Add salt to taste and a heaping tablespoon of good tasting margarine. Then add about two good dashes of Worcestershire sauce and then red wine vinegar to taste. Boil until okra is done. About Edwina:
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How Do You Make Boiled Okra