1 pound okra, small
2 cups boiling water
1 clove garlic
1 teaspoon salt
2 tablespoons olive oil
1 cup rice, cooked

Wash and cut off stems of okra.

Add garlic to boiling, salted water with okra; cook 20 minutes and drain.

Remove garlic, add seasoning and olive oil.

Serve with cooked rice.

Serves 6.

Note: If okra are large with hard pods, cut into 1/2-inch pieces.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Claude Monet: The Poplars, three pink trees, 1891.

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