Okra is a Southern classic that people tend to love or hate. Here, the acidity of the tomatoes helps thin the vegetable's viscous juices and preserves its crunchiness. Be sure to pick small pods, as they are more tender.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary test

total:
45 mins
Yield:
Serves 6 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, salt, and garlic; sauté 3 minutes. Stir in okra.

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  • Snip tomatoes in can until coarsely chopped using kitchen shears. Add tomatoes, their juice, and thyme to okra mixture. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes or until okra is tender, stirring occasionally.

  • Remove pan from heat; stir in vinegar and pepper. Sprinkle with parsley, if desired.

Source

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Nutrition Facts

85 calories; fat 3g; saturated fat 0.2g; mono fat 1.5g; poly fat 0.8g; protein 3.1g; carbohydrates 14.8g; fiber 4.5g; iron 2mg; sodium 357mg; calcium 114mg.
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