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Stewed Okra and Fresh Tomato

Yield 4 servings (serving size: about 1 1/4 cups)


  • 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

Nutrition Information

  • calories 102
  • fat 2.8 g
  • satfat 0.3 g
  • sodium 303 mg

How to Make It

  1. 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.