Okra gets a serious glow-up here — halved lengthwise, pressed cut-side down into a screaming-hot cast-iron skillet until the flat faces turn deeply golden with lightly charred edges. The technique is everything: patting the pods completely dry before they hit the pan means you get a proper sear instead of a soggy steam, and that textural payoff is genuinely satisfying. A bold spice blend of smoked paprika, cumin, and a whisper of cayenne coats the blistered skins in the final minutes, building layers of warmth without any of the sugar, vinegar, or processed ingredients that can make flavorful cooking tricky on a candida-conscious plan. Garlic-infused oil carries all that smoky depth while keeping the allium load gentle, and a bright finish of fresh lemon juice cuts right through the richness. Sliced scallion greens scattered over the top add a pop of color and mild oniony bite that ties the whole dish together. It comes together in one pan with minimal cleanup, making it an easy weeknight side that never feels like a compromise.
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Pat the halved okra dry with paper towels — any surface moisture will cause steaming instead of searing. In a small bowl, stir together the smoked paprika, cumin, cayenne (if using), salt, and black pepper.
Heat a 12-inch cast-iron skillet over medium-high heat for 2 minutes, until the surface is very hot and a drop of water evaporates on contact. Add the garlic-infused oil and swirl to coat.
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