In heavy skillet (preferably cast iron), heat olive oil until shimmery and add sliced garlic. Saute for about a minute, but don't let it burn. Remove with slotted spatula and set aside.

Add the okra and saute for about 10 minutes, until tender and the okra is nicely browned on most sides. Keep an eye and turn with spatula to make sure the sides cook evenly.

Add the salt to taste and return the garlic back to the pan and saute for another few minutes just to finish. If the pan get's too dry, you can always add a little water.