Ingredients
2 packages frozen cut okra (10 ounces each)
1 tablespoon vegetable oil
1 onion (medium
coarsely chopped)
1 can tomatoes
low-sodium (14.5 ounces
diced)
1 jalapeño pepper (fresh
or habanero pepper
pierced 3 times with fork)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Wash hands with soap and water.
Rinse okra in a colander under hot water.
Heat oil in a 10-inch heavy skillet over moderately high heat. Sauté onion for about 3 minutes.
Add tomatoes (including juice) and jalapeño (or habanero) pepper, and boil. Stir the mixture for 8 minutes.
Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
Stir in salt and pepper and discard the jalapeño (or habanero) pepper.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 38 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 122 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 65 mg |
| Iron | 1 mg |
| Potassium | 218 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Spicy Okra. Recipe source: Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.