Sauteed Okra

• 1 pound fresh, unblemished small okra
• 2 tablespoons olive oil
• Red-pepper flakes
• Salt and freshly ground black pepper

1. Trim the stems off the ends of the okra, taking care not to cut into the interior of the pods.
2. Pour the oil into a large skillet over medium-high heat and allow it to heat until almost smoking.
3. Add the okra and red-pepper flakes to taste.
4. Saute until the pods have softened slightly, but are still crisp and brightly colored, 6 to 7 minutes.
5. Season with salt and pepper.

okra, olive oil, redpepper, salt

Taken from cooking.nytimes.com/recipes/11935 (may not work)