This humble vegetable may not always steal the spotlight, but it is a tasty treat no less! Say hello to the perfect sidekick for your meals—boiled okra!

Beautifully boiled okra stacked on a white serving dish.

Why This Is The Best Boiled Okra Recipe

Let me tell you why you will absolutely fall head over heels for this boiled okra recipe. First off, boiled okra done right is a game-changer.

This boiled okra is simple, refreshing, and only uses a few ingredients.

Somewhat compared to boiled asparagus or boiled zucchini, boiled okra offers a healthier way to cook this delightful green vegetable and still be delicious.

On a glass dish are pieces of okra.

Selecting The Best Okra

First things first, let us get acquainted with the star of the show—okra itself. This vibrant green vegetable boasts a unique taste that can be described as earthy and slightly grassy, with subtle notes of sweetness.

When choosing your okra, look for fresh firm pods. They spoil quickly, so look for ones that are free of blemishes and vibrant in color.

The fresh okra shown in the picture below were entirely green a day before this photo was taken. You can see how quickly they start to develop brown spots.

Raw okra lying on a cutting block.

Spicing Up Your Boiled Okra

To enrich your boiled okra masterpiece, consider the perfect accompaniments and serving suggestions that will enhance the overall dining experience.

Traditional side dishes, such as steak and potato bites, cheesy steak and potato skillet, and boiled chicken thighs, can complement the flavors and textures of boiled okra, making your dish visually enticing.

Displayed on a serving platter are freshly cooked boiled okra.

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Now You Are Ready to Start Cooking

Prepare to be amazed by the flavors and textures of this boiled okra recipe. Discover the perfect combination of earthy sweetness and a satisfying bite that will keep you coming back for more.

Helpful tools

Ingredients

  • Okra
  • 1 teaspoon of sea salt
  • Butter
  • More salt and pepper to taste

Begin by washing the okra thoroughly under cool water, gently removing any dirt or impurities that may be clinging to them.

Green veggies in a colander.

Trim the stems of the okra pods and remove any blemishes. This step not only enhances the visual appeal but also ensures even cooking and a more enjoyable eating experience.

A serrated knife cutting of the ends off of okra.

Fill your dutch oven with enough water to cover the okra (but don’t add it in yet). Just bring the water to a rolling boil.

Dissolve the teaspoon of salt in the water and carefully add the okra to cook for approximately two minutes uncovered.

Cooking time may vary depending on the size and tenderness of the okra, so keep an eye on it to avoid overcooking.

A wooden teaspoon preparing to dump salt in a pot of okra and water.

While the okra is cooking, prepare a bowl of cold water. This will be used for rinsing the okra after boiling to stop the cooking process and preserve the vibrant green color.

After two minutes, remove the pot from the heat. Carefully strain the cooked okra using a colander or a slotted spoon.

Then, immediately transfer the cooked okra to the bowl of cold water to halt the cooking process.

Leave it in the cold water for a few seconds, then drain the okra well. This method helps retain the vegetable’s firmness and reduces the mucilage that can cause sliminess.

See notes below for getting rid of the sliminess.

Freshly cook boiled okra cooling in a pot of cold water.

Transfer the boiled okra to a plate or serving dish. Take a small amount of butter and gently rub it over the okra to add a rich and creamy flavor. Finally, add salt and pepper to taste and any other seasoning you wish to try!

On a serving platter lie okra with a chunk of butter sitting on top.

Helpful Tips

  • Boiling the okra for only a couple of minutes will leave it somewhat crispy.
  • Some prefer it more soft, in which case, leave it to boil for closer to 5-7 minutes. If you can pierce it easily with a fork, it is done.
  • Be cautious not to overcook the okra, as it can become mushy.
  • Soking the pods in vinegar for 30 minutes before cooking can help prevent the okra from becoming slimy.
Focused on a tongs holding a piece of okra with a plate of okra in the background.

Wrapping up

I hope that you loved the simplicity of this lovely recipe. Your guests will be impressed, and hopefully, this post helps you discover a new found love for this humble vegetable.

Okra is such an underrated vegetable in my mind! So go out and find yourself some fresh okra and get boiling.

If you made this boiled okra recipe and loved it, leave a review below! And if you are looking for more great recipes, you may like one of these next.

The Best Boiled Okra

Laura Ascher
Unlock the secret to perfectly boiled okra! This underrated veggie is a mealtime superhero, the ultimate sidekick to any dish!
4.67 from 15 votes
Prep Time 10 minutes
Cook Time 2 minutes
Additional Time 5 minutes
Total Time 17 minutes
Course Appetizers
Cuisine American

Ingredients
  

  • Okra
  • 1 teaspoon salt
  • Butter
  • Salt and pepper to taste

Instructions
 

  • Wash the okra thoroughly and then trim off the stems from each pod.
  • Fill the dutch oven with enough water to cover the okra, but don't add the okra in just yet. Bring the water to a boil.
  • Dissolve the salt in the water.
  • Carefully add the trimmed okra to the pot of boiling water.
  • Allow the okra to cook for approximately two minutes. Cooking time may vary depending on the size and tenderness of the okra, so keep an eye on it to avoid overcooking.
  • While the okra is cooking, prepare a bowl of cold water. This will be used for rinsing the okra after boiling to stop the cooking process and preserve the vibrant green color.
  • After two minutes, remove the pot from the heat. Carefully strain the cooked okra using a colander or a slotted spoon. Immediately transfer the cooked okra to the bowl of cold water to halt the cooking process. Leave it in the cold water for a few seconds, then drain the okra well.
  • Transfer the boiled okra to a plate or serving dish. Take a small amount of butter and gently rub it over the okra to add a rich and creamy flavor. It should still be slightly warm.
  • Season with salt and pepper if needed.

Notes

  • Boiling the okra for only a couple of minutes will leave it somewhat crispy.
  • Some prefer it more soft, in which case, leave it to boil for closer to 5-7 minutes. If you can pierce it easily with a fork, it is done.
  • Be cautious not to overcook the okra as it can become mushy.
  • Soking the pods in vinegar for 30 minutes before cooking can help prevent the okra from becoming slimy.
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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4.67 from 15 votes (15 ratings without comment)

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