Buttered Okra

Servings: 4 to 6. 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.