WHOLE BABY OKRA IN OLIVE OIL

Whole Baby Okra in Olive Oil image

Provided by Julia Reed

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds fresh small okra (no more than 2 inches long)
2 large cloves garlic, peeled
1/2 teaspoon salt, plus more to taste
2 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
Lemon wedges

Steps:

Wash the okra and gently rub to remove the outer fuzz. Trim off the stem, leaving the cap intact.
Sprinkle the garlic with 1/2 teaspoon salt and crush with the back of a knife until smooth. Place in a large skillet and add 1 1/84 cup water, 1 tablespoon of the oil and a generous grinding of pepper. Mix well, add the okra and mix again.
Place the skillet over medium-high heat, cover tightly and cook for 4 minutes, occasionally shaking the pan. Remove the okra to a serving platter and drizzle with pan juices and the remaining olive oil. Adjust the seasoning and serve at once with lemon wedges.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 2 grams