New South Okra
- 3 tablespoons fruity olive oil
- 12 ounces tender okra pods no bigger than your little finger, washed and patted dry on paper toweling
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
Instructions:
The method is so simple and is equally delicious with grilled fish, chicken, or pork.
- Pour the olive oil into a heavy, 12-inch nonreactive skillet and set over high heat for about 2 minutes or until almost smoking.
- Add the okra and cook at high heat, shaking the skillet often, for about 5 minutes or until the okra are evenly and richly browned; they will “sing” and “hiss” as they cook.
- Cover the skillet, reduce the heat to moderate, and cook the okra for 3 minutes exactly.
- Drain the okra on paper toweling, sprinkle with salt and pepper, and serve.