This is the most simple and delicate of okra preparations; it’s almost not a recipe. Choose very fresh, small pods, and just snip the very tip of the stem end, where it was attached to the plant, leaving the cap whole.
1/2 cup water
1 pound okra, stem ends trimmed
Coarse kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
Heat the water in a medium saucepan over medium-high heat. Add the okra and season with salt and pepper. Cover and cook until bright green and just tender, about 6 minutes. Pour off the water. Add the butter and swirl to melt. Taste and adjust for seasoning with salt and pepper. Serve immediately.