Sautéed Okra

When sautéing raw prepared okra, it is best to use clarified butter (or butter and oil). Okra picks up a bitter taste when it browns too much, and clarified butter helps prevent this.

1. Wash whole okra, dry it well, and remove the stems and caps without cutting into the flesh.
2. Melt clarified butter in a sauté pan and add the okra pods to the butter.
3. Sauté over moderate to high heat for 2-3 minutes.
4. Reduce heat to low, cover, and sauté, tossing often until just tender. Season to taste.

• Curried Okra: Add curry powder to the clarified butter and cook for 1 minute before adding okra.
• Sweet and Sour Okra: Mix equal parts lemon juice and sugar, approximately 2 tablespoons of each per ½ pound okra. After the initial sauté, add the lemon-sugar mixture. Stir for 1 minute. Add ½ cup water, lower heat to medium, and toss continuously while liquids reduce until thickened. When the sauce is syrupy, the okra should be tender.