Okra Stew Recipe

  • Friday, January 31, 2014

1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 14-ounce can stewed tomatoes *
1 1/4 pounds fresh okra cut in 2-inch pieces, or 1 16-ounce package frozen cut okra, thawed**

Directions

Heat the oil in a medium-size saucepan over low heat. Cook the onion and the garlic 3 minutes or until soft.
Add the tomatoes; bring to a boil. Add the okra and cook, covered, 10 minutes.
Uncover and simmer for 20 minutes or until the okra is tender.
* Substitution option: reduce sodium stewed tomatoes.
** If using frozen okra, reduce simmering time to 15 minutes.

Nutrition Information

Serves 6 Calories: 60
Calories from fat: 45; Total fat: 5g; Saturated fat: 0.5g; Trans fat: 0g
Cholesterol: 0mg; Sodium 150mg; Total carbohydrate: 5g; Dietary fiber: 1g; Sugars: 3g; Protein 1g

Comments

Notice about comments:

Summerville Journal Scene is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not Summerville Journal Scene.

If you find a comment that is objectionable, please click "report abuse" and we will review it for possible removal. Please be reminded, however, that in accordance with our Terms of Use and federal law, we are under no obligation to remove any third party comments posted on our website. Read our full terms and conditions.

Upcoming Events
 Latest News
Print Ads
Latest Videos


Summerville Journal Scene

© 2014 Summerville Journal Scene an Evening Post Industries company. All Rights Reserved.

Registration on or use of this site constitutes acceptance of our Terms of Service, Privacy Policy and Parental Consent Form.