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.
Recipe by Cooking Light September 2000
Recipe Summary test
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.