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Ingredients
1 pound fresh okra
2 tablespoon olive oil
2 tablespoons butter
2 scallions, sliced in rings
1 pound fresh tomatoes, chopped
5 tablespoons chopped parsley
2 small cloves garlic, minced
Salt and pepper to taste
Nutritional analysis per serving (4 servings)
15 grams carbs; 15 milligrams cholesterol; 176 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 6 grams fiber; 591 milligrams sodium; 4 grams protein; 5 grams sugar
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.
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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.