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.
More Recipes by Daniel Boulud
1/4 cup extra-virgin olive oil
2 pounds small okra
Salt and freshly ground pepper
6 garlic cloves, thinly sliced
1/2 cup salted roasted cashews, chopped
1 teaspoon finely grated lime zest, plus lime wedges, for serving
How to Make It
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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