1/2 pound okra, stems trimmed to 1/4-inch
2 tablespoons fruity olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh basil leaves, finely shredded, loosely packed
Cook okra for exactly 5 minutes in a large pot of heavily salted boiling water. Drain well. Whisk together the oil, lemon juice and salt. Add the okra and basil. Toss well. Let marinate 30 minutes before serving.
Serves 4 as a side dish.
From “Vegetable Love,” by Barbara Kafka, Artisan Books, New York, 2005.