Vegetables, Southern Sides
Southern
Yield: 4
Author: Tammy Nichols
Okra, Boiled - Master Cookbook Recipe # 692

Okra, Boiled - Master Cookbook Recipe # 692

This traditional method of boiling okra highlights its natural, earthy flavor while creating a tender, buttery texture that is a staple of Southern comfort food. By letting the okra cook until it just begins to soften and release its seeds, you ensure a dish that is simple, authentic, and perfectly seasoned.

This is recipe #692 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 20 minTotal time: 25 min
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Ingredients

  • 1 lb. Fresh okra (or 1 lb. frozen whole okra)
  • 4 Tbsp Salted butter
  • 1/2 tsp Salt (plus extra for serving)
  • 1/4 tsp Black pepper (plus extra for serving)
  • Water (enough to cover well)

Instructions

  1. Combine Ingredients: Place your washed okra, salt, black pepper, and butter into a medium saucepan.
  2. Boil: Add enough water to the pot to cover the okra completely. Bring to a boil over high heat.
  3. Cook to Tenderness: Continue boiling until the okra is soft and starts to slightly separate, showing a few seeds. Keep an eye on the water level and add more if needed during the cooking process.
  4. Finish and Serve: Drain any excess water. Before serving, rub the okra with a little extra butter and give it a final sprinkle of salt and pepper for that perfect savory finish. Serve warm.

Notes

Tammy’s Tips

When picking out fresh okra, try to choose smaller pods as they tend to be the most tender and flavorful when boiled. Be sure to keep the pods whole while boiling to maintain that classic texture, and don't be afraid to let them cook until they are nice and soft. Adding that final touch of butter right before it hits the table makes all the difference in bringing out the richness of this simple side dish!

Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg