Ingredients
1 pound fresh okra
2 ears fresh corn
1 medium red bell pepper
2 tablespoons olive oil
½ teaspoon salt
Ground black pepper, to taste
2 tablespoons fresh parsley
Steps
- Rinse okra, remove stems, and cut okra into ½ inch pieces. Peel leaves and silks off of corn. Lay ear of corn flat on cutting board and cut kernels off with a sharp knife, turning corn over as needed. Rinse and dice red pepper. Rinse and chop parsley. Set parsley aside.
- Heat olive oil in a skillet over medium-high heat.
- Add vegetables to skillet and cook for 6-8 minutes or until tender, stirring occasionally.
- Stir in the parsley. Season with salt and pepper.
Nutrition Facts |
|
| Serving Size 1 cup (172g) | 6 servings per container |
| Amount per serving | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 0.5g | 3% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 210mg | 9% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 4g | 14% |
| Total Sugars 4g | |
| Includes 0g Added Sugars | 0% |
| Protein 4g | |
| Vitamin D 0mcg | 0% |
| Calcium 71mg | 6% |
| Iron 1mg | 6% |
| Potassium 297mg | 6% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin A: 36% Daily Value Vitamin C: 43% Daily Value |
|
UF/IFAS Extension Family Nutrition Program. UF/IFAS Extension Family Nutrition Program Website. Okra and Corn. Recipe source: *Adapted from a Chef David Bearl recipe. Available at familynutritionprogram.org. Access date: 09-05-2024.