Okra and Tomatoes
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound fresh okra
- 2tablespoon olive oil
- 2tablespoons butter
- 2scallions, sliced in rings
- 1pound fresh tomatoes, chopped
- 5tablespoons chopped parsley
- 2small cloves garlic, minced
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
176 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 4 grams protein; 591 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim stem ends of okra, wash and drain.
- Step 2
In large frying pan heat oil and butter and saute scallions until they are soft. Add the okra and saute on all sides for 2 minutes. Using slotted spoon remove okra and onions from pan and reserve.
- Step 3
Place tomatoes, parsley and garlic in pan and simmer a few minutes, just until ingredients are blended.
- Step 4
Return okra to pan; cover and simmer until okra is crisp-tender, but not mushy.
- The secret to keeping okra crisp and prevent it from becoming gummy is to cook it briefly.
Private Notes
Comments
Don't overcook the okra.