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.