Okra Stewed with Tomatoes

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.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 23%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.8g
  • Carbohydrate: 8.5g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 82mg
  • Calcium: 56mg


  • 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


  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.
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