This is my absolute favorite vegetable. It reminds me of growing up on the farm. I can remember working for Daddy in the summertime. Before we would leave for the cotton fields, Mother would have us go to the garden and cut okra. Even at 6:30 in the morning it was 90 degrees and humid. And the okra plants would irritate your skin while you were cutting the pods. I would itch all day until I took a shower before supper. Then, the tender green okra pods were in a bowl, smothered in butter and black pepper, waiting for me to devour!
In a medium pot, add the okra, about an inch of water, salt and pepper. Bring to a boil, reduce heat to a simmer, cover and cook for about 12 minutes. Remove from heat, drain off water. Add black pepper and tons of butter. Do not stir as this will break up the okra.
Choose small okra pods. They are the best. Save the long ones for gumbos and frying.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 4|
|Calories from Fat: 27 (45%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.6mg||2 %|
|Sodium 68.2mg||2 %|
|Potassium 340.2mg||9 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 4.3g|
|Protein 2.3g||3 %|
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Calories per serving: 60
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