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.

Recipe by Cooking Light September 2000


Recipe Summary test

8 servings (serving size: 3/4 cup)


Ingredient Checklist


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

  • 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.

Nutrition Facts

50 calories; calories from fat 23%; fat 1.3g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.2g; protein 1.8g; carbohydrates 8.5g; fiber 1.5g; iron 0.8mg; sodium 82mg; calcium 56mg.