Lunch: Sautéed Okra with Cashews

Recipe by Daniel Boulud Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sautéed with slivers of garlic and tossed with the nuts for a great crunch.

Ingredients

1/4 c. extra-virgin olive oil
2 lb. small okra
salt
Freshly ground pepper
6 clove garlic
1/2 c. salted roasted cashews
1 tsp. finely grated lime zest
Lime wedges for serving

Instructions

In a large skillet, heat the oil until shimmering. Add the okra, season with salt and pepper, and cook over high heat, stirring, until tender, about 5 minutes.
Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes. Stir in the cashews and lime zest. Transfer the okra to a platter, garnish with the lime wedges, and serve.

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