Title: Buttered okra
 Categories: None
      Yield: 6 Servings
 
      1 lb Okra
    1/2 ts Apple cider vinegar
    1/2 c  ;water
      2 tb Unsalted butter
    1/2 ts Salt
    1/2 ts Pepper
 
  HINTS: When buying okra, look for small -- 3 to 4-inch long -- buds
  that are evenly green. Trim the stem ends, but don't cut into the
  body of the okra bud itself. The tiny amount of vinegar in this
  recipe was suggested to keep the okra from developing its
  characteristic slippery texture, but there's little likelihood of
  slipperiness as long as you don't cut into the bud. Regardless, use
  the vinegar because it adds a subtle tang. Serve this with just about
  any roast meat or fish.
  
  In a medium nonreactive saucepan, combine the okra, vinegar and 1/2
  cup of water. Cover and bring to a boil over moderately high heat.
  Reduce the heat to moderate. Add the butter, salt and pepper, cover
  partially and cook, stirring occasionally, until the okra changes
  from bright to olive green and is tender, about 8 minutes. 2. Season
  with salt and pepper to taste. Transfer to a platter, and pour any
  cooking juices on top. Serve immediately.
  
  MICROWAVE OVEN VARIATION: Place the okra, water and cider vinegar in a
  microwave-proof bowl. Cover tightly, and cook on HIgh or at full
  power for 6 minutes, until the okra has softened. Remove from the
  oven and let stand, covered, until the okra is crisp-tender, about 3
  minutes. Season with the butter, salt and pepper and serve
  immediately. Serves 4 to 6