Stewed Okra and Tomatoes

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Stewed Okra and Tomatoes is a classic summertime side dish recipe featuring fresh okra cooked in a mixture of canned tomatoes and flavored with a little bit of sugar, salt and pepper.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 18%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.2g
  • Carbohydrate: 14.3g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 313mg
  • Calcium: 117mg

Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 cup chopped onion
  • 4 cups okra pods, trimmed (about 1 pound)
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Preparation

  1. Heat oil in a medium saucepan over medium heat. Add onion; sauté 2 minutes. Add okra and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
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