Yield: 4 servings.
1 pound fresh okra, washed and cut lengthwise
4 tablespoons olive oil, divided
½ teaspoon garlic powder
½ teaspoon salt, plus more to taste
Juice from one lemon
Freshly ground black pepper to taste
Heat a cast-iron skillet or heavy-bottomed skillet on medium-high for 5 minutes. Add 2 tablespoons of olive oil and heat for 1 minute. Add okra and sprinkle with garlic powder and ½ teaspoon salt. After 1 minute, turn okra over and continue cooking on medium-high heat. Add lemon juice and remaining olive oil to coat okra, then remove it from the pan. Add black pepper and more salt if desired. Serve immediately.
print it
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
