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Buttered Okra

1 lb okra
1/2 teaspoon apple cider vinegar
1/2 cup water
2 T unsalted butter
1/2 teaspoon salt
1/2 teaspoon pepper

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.

MICROWAVE OVEN: 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

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