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Pan-Seared Okra W/ Kalamata Olives, Pecans & Sundried Tomato

Yields 4 servings at 7.75 mg of THC per serving

2 cups okra (sliced in half lengthwise)

1 cup Kalamata olives

1 cup sundried tomatoes

4 Tbsp. roasted pecan pieces

1 tsp. garlic powder

⅛ tsp. cumin

1 Tbsp. garlic roasted infused oil

½ tsp. cannabis oil

2 Tbsp. olive oil

Kosher salt (to taste)

Pinch of light brown sugar

Instructions

Add garlic, olive, and cannabis oil to large skillet. Place on medium heat until it arrives at a smoke point. Add okra to the skillet. Cook until okra develops a char on the inner sides. Add the cumin, garlic powder, and brown sugar. Add sundried tomatoes and cook for an additional 2 minutes. Add Kalamata olives. Garnish with roasted pecans.