Boiled Okra Recipe
Make Boiled Okra Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Okra
Seasoning & finishing
Method
Okra
Prepare okra
Rinse 1 lb fresh okra thoroughly under cold running water to remove dirt. Pat dry with a towel. Trim and remove just the very tip of the stem (about 1/8–1/4 inch) from each pod; avoid cutting into the pod body to minimize slime (mucilage). If pods are large, halve them lengthwise; otherwise leave whole.
Bring water to a boil
Place 6 cups of water in a large pot and bring to a rolling boil over high heat.
Blanch/boil okra
Carefully add the prepared okra to the boiling water. Cook uncovered at a gentle rolling boil for 8–10 minutes for fork-tender okra (6–8 minutes for smaller pods, up to 10 minutes for thicker pods). Stir once gently to keep pods separate.
Drain and cool briefly
When the okra is tender, drain it in a colander and shake off excess water. Optionally run very briefly under cold water (10–15 seconds) to stop cooking if you want firmer texture; otherwise transfer directly to a serving bowl while still hot.
Seasoning & finishing
Return the drained hot okra to the pot or a serving bowl. Add 1 tsp kosher salt, 1 tsp black pepper, 1 tbsp unsalted butter, and 1 tbsp fresh lemon juice. Toss gently but thoroughly so butter melts and seasonings coat the pods. Taste and adjust salt, pepper, or lemon as desired.
If using, sprinkle 1/4 tsp red pepper flakes for a touch of heat. Serve immediately while warm.