I like mine slightly nuked so they're warm but still crunchy, with melted butter and parmesan or parmesan and romano -- the shake out of the can type.
Hah. I love okra and brussels sprouts. (But the okra has to be cut and fried; none of that scary boiled stuff.)
@Beth Gallagher Our road-maintenance guy in Missouri was into veggies, liked my wife's garden, and offered to bring her some "vining-okra". It turned out to be sure-'nuff slimy like all okra I ever saw, couldn't stomach it. Frank
Okra is like beets; there's no middle ground. You either "like" or "hate." If okra is cut into disks and pan-fried in a little oil until it begins to get crispy, it's actually pretty good. I also like the breaded & fried okra but I never make that. I also like to put okra in soups and gumbo.