Steamed Okra

Sweet, tender, brightly verdant—okra prepared this way is one of the two best dishes for beginners (the other is deep-fried). It keeps its full flavor and becomes less mucilaginous than when cooked by other methods. This has become more common than string beans in my home.

A caveat: there is no hiding poor quality in this naked presentation. Use only crisp, small, unblemished, green-green pods.