Stewed Okra and Fresh Tomato

Cooking Light
4 servings (serving size: about 1 1/4 cups)


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2 teaspoons olive oil
3/4 cup chopped onion
1 pound fresh okra pods
1 cup chopped tomato
1 cup vegetable broth
3/4 cup fresh corn kernels
1/4 teaspoon salt


Heat a Dutch oven over medium-high heat. Add olive oil to pan, swirling to coat. Add onion; sauté 2 minutes. Add okra, tomato, vegetable broth, corn kernels, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender, stirring occasionally.

Created date

May 2011

Nutritional Information

Calories 102
Fat 2.8 g
Satfat 0.3 g
Sodium 303 mg