This is the basic way we cook okra down south, and it’s pretty hard core. It produces the notorious sliminess which is loved by southerners and reviled by anyone north of the Mason-Dixon line. Try to buy younger, smaller pieces because they get very woody as they grow. Serves 4 southerners or 150 northerners.
1 lb okra
Method: Trim the stem end of the okra and cut into bite-size pieces if you like. Cook in well-salted boiling water until tender, maybe 10-15 minutes. Drain and serve with a pat of butter.