There are 3 different methods to cook
fresh Okra as below:
Microwaved Okra
Arrange 1 pound of trimmed okra in a
single layer in a microwave dish. Add 2 tablespoons water. Cover with
plastic microwave wrap and vent. Microwave 4 to 6 minutes, depending on
the size of the pods. Remove from the oven and let stand 3 minutes
before uncovering.
Boiled Okra
My grandmother loved plain boiled or
steamed okra, marinated with a spicy vinaigrette dressing. I like a
more elegant dish, with a little hollandaise sauce over lightly boiled,
slightly crisp okra pods. All of the pods should be of nearly equal to
ensure that they are cooked at the same time.
Simmer trimmed okra in salted water to cover for 6 to 10 minutes,
depending on the age and size of the pods. They should still be
slightly crisp. Drain well and serve plain with a little butter, salt
and pepper; drizzle with a little extra-virgin olive oil; or season
with hot pepper sauce.
Steamed Okra
I think steaming result in the freshest
looking, greenest cooked okra, making it perfect for chilling and
serving on a crudités platter with a well-flavored dip. Pick pods of
equal size to ensure even cooking.
Arrange trimmed okra pods in a steamer basket or colander and steam,
covered, over simmering water until crisp tender, 4 to 6 minutes,
depending on the age and size of the pods and on the subsequent use of
the okra.
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