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Okra Stewed with Tomatoes

Yield 8 servings (serving size: 3/4 cup)
This recipe uses a simple trick to keep the texture of the okra firm: Coat with vinegar and salt before cooking. Even those who claim to dislike okra will be swayed by this stew, which is especially well liked in the Mediterranean.

Ingredients

  • 1 pound small okra pods
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon salt, divided
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped tomato
  • 1/8 teaspoon sugar
  • 1/8 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 50
  • caloriesfromfat 23 %
  • fat 1.3 g
  • satfat 0.2 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 1.8 g
  • carbohydrate 8.5 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 82 mg
  • calcium 56 mg

How to Make It

  1. Combine okra, vinegar, and 1/8 teaspoon salt in a bowl. Let stand 1 hour, stirring occasionally.

  2. Heat oil in a medium nonstick skillet over medium-high heat. Add onion, and sauté for 7 minutes or until tender. Stir in 1/8 teaspoon salt, tomato, sugar, and pepper. Reduce heat, and simmer for 15 minutes. Add okra mixture, and cook for 40 minutes or until tender, stirring occasionally. Stir in parsley.