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This article was co-authored by Dorrenda Smith. Dorrenda “Renny” Smith is a Personal Chef and the Co-Founder & CEO of The Crain Experience. With almost 15 years of experience in the food industry, she specializes in creating soul food with a healthier spin. Chef Renny and her partner provide event catering, event planning, and restaurant and food truck consultations.
This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources.
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Okra is healthy, low-calorie vegetable that is often used in Caribbean, Creole, Cajun, Indian, and Southern dishes. While there are many ways to prepare it, boiling okra is one of the simplest. However, okra can get slimy if you overcook, so it's important to stop boiling it as soon as it's fork-tender. Adding cider vinegar to the boiling water also helps reduce the sliminess. Once you add a little salt, pepper, and butter to the finished okra, you'll have a delicious side for your next meal.
Ingredients
- 8 cups (1.9 l) water
- 1 pound (454 g) okra
- 1 teaspoon (6 g) salt
- Black pepper to taste
- ¼ cup (59 ml) cider vinegar
- ¼ cup (55 g) butter
Makes 4 servings
Steps
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Rinse and trim the okra. Turn on the cold water at the sink, and gently run the okra under it to wash away any dirt or debris on the surface. Pat it dry with a clean kitchen towel, and use a sharp knife to cut the stems down to ½-inch (13-mm).[1]
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Place the okra in a large pot and cover it with water. Use a pot that's large enough to fit the okra so it doesn't occupy more than three-quarters of the capacity. Add enough cold water to the pot to just cover the okra.[2]- A 3-quart (2.8 l) pot is a good size for boiling the okra.
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Season the water with salt. Before you boil the water, it's important to season it to ensure that the boiled okra is as flavorful as possible. Adding the salt to the water allows the okra to absorb some of it as it boils. Sprinkle 1 teaspoon (6 g) of salt to the pot, and stir gently to ensure that it's evenly distributed.[3]
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Bring the pot to a boil. Place the pot with the okra on the stove, and turn the heat to high. Allow the water to come to a boil, which should take about 5 to 7 minutes.
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Pour the vinegar into the pot. Once the water is boiling, add ¼ cup (59 ml) of cider vinegar to the pot. Don't stir it in, though -- stirring can disturb the cooking process for the okra.
- You can substitute any type of vinegar or even lemon juice for the cider vinegar.
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Boil the okra until it's fork tender. After you've mixed in the vinegar, allow the okra to boil for 3 to 5 minutes. At the 3 minute mark, start testing the okra with a fork. When it's tender enough to pierce, it's finished boiling.[4]
- Be careful not to overcook the okra or it may become slimy and mushy.
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Drain the okra and return it to the pan. When the okra is finished cooking, remove the pot from the stove. Pour the contents through a colander to drain the water from the okra, and then put it back in the pot.
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Mix in the butter and pepper. Add ¼ cup (55 g) of butter and black pepper to taste to the okra. If necessary, you can also season the mixture with more salt.[5]
- If you prefer, you can substitute bacon drippings or olive oil for the butter.
- You can substitute or incorporate other seasonings along with the pepper. Turmeric, cumin, chili powder, and coriander all work well with okra.
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Cook the okra over low heat until the butter melts. Place the pot back on the stove, and turn the heat to low. Allow it to cook until the butter melts, which should take about 3 minutes. Stir the okra frequently to ensure that it's well coated with the butter.[6]
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Remove the okra from the pan and serve. Once the butter is melted and the okra is coated, turn the heat off. Use a pair of tongs to transfer the okra from the pot to a platter, and serve while it's still warm.
- Store any leftover okra in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
Expert Q&A
Video
Tips
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For the best boiled okra, choose okra that is a bright green and doesn't have any brown spots or blemishes.Thanks
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Fresh okra is usually available May through September. In the southern U.S., though, you can find it year-round.Thanks
Things You'll Need
- Colander
- Kitchen towel
- Knife
- Large pot
- Wooden spoon
- Tongs
References
- ↑ https://www.bbcgoodfood.com/glossary/okra-glossary
- ↑ https://www.bbcgoodfood.com/howto/guide/how-cook-okra
- ↑ https://www.chinasichuanfood.com/boiled-okra/
- ↑ https://recipefaire.com/Recipes/Recipes/ButteredBoiledOkraRecipe.aspx
- ↑ https://www.bbcgoodfood.com/howto/guide/how-cook-okra
- ↑ https://recipefaire.com/Recipes/Recipes/ButteredBoiledOkraRecipe.aspx
About This Article
To cook okra, start by rinsing the okra of any dirt and then cutting the stems down to 1/2 an inch. Next, place the okra in a large pot, add just enough water to cover the okra, and sprinkle 1 teaspoon of salt into the mix. Bring the water to a boil, add 1/4 cup of cider vinegar, and allow the okra to boil for 3 to 5 minutes. Once the okra can be easily pierced with a fork, it is ready! Be careful to not overcook the okra, as this will make it slimy and mushy. For more tips, including how to season the okra after it's been boiled, read on!
Reader Success Stories
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"Yes, I used this recipe! I never buy/cook okra but was given some to me by a neighbor. I never liked boiled okra but decided to try boiling it at my husband's request. It was really good, maybe better than fried. And a lot healthier! Thank you!!"..." more
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