Simplest Steamed Okra with Oranges and Nutmeg

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

The finest okra is at its best steamed: bright, sweet, succulent. But naked simplicity tells all, and only smooth, small unblemished pods will do. Choose another dish if the okra is anything less than lovely. Although a slick of butter is all that is called for in a minimalist presentation, orange and nutmeg add surprising dimensions.


  • 4 small navel oranges, at room temperature
  • 1 pound small okra
  • 1 tablespoon butter
  • Salt
  • Nutmeg


    1. Turn oven to its lowest setting. Pare rind and all white pith from oranges. Cut into individual segments by slicing between membranes. Place in an ovenproof serving dish.
    2. Rinse okra. Pare off caps, without cutting into the pods. Place oranges in oven. Set okra on rack over boiling water. Cover and steam until just barely tender, 3 to 5 minutes. Do not cook until soft—leave slightly al dente for maximum flavor and color.
    3. Transfer okra to dish with oranges. Add butter and salt. Grate over nutmeg. Toss gently and serve at once.