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Falling in Love with Okra

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cathy tate

"Okra is my favorite green vegetable. Chronic illnesses have made dietary changes a must in our household. My husband has had to eat more vegetables and fruit. Boredom is one of my problems, so I play around and come up with different ways to cook the same vegetables that we like. This is one of our favorites."
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28 m servings 83 cals
Original recipe yields 12 servings

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  1. Spray a large skillet with cooking spray. Add butter and melt over medium-high heat. Add okra, corn, and onion; saute until barely tender, 3 to 5 minutes. Add garlic and continue to saute until all vegetables are tender, about 5 minutes more. Lower heat and add half-and-half; stir until combined. Season with salt and pepper.


  • Cook's Notes:
  • You can vary the portion size just by the amount of corn, okra, and onion you use - go by sight and use equal portions of each. Still pour out 1/4 cup half-and-half, but eyeball it and slowly add little by little until you get the suitable amount (not too dry but not too runny).
  • You may also add additional vegetables such as grape tomatoes cut in half, but don't overdo it. Adding too many flavors will overpower the dish. You don't want more than 5 different flavors at the most.

Nutrition Facts

Per Serving: 83 calories; 4.8 g fat; 9.7 g carbohydrates; 2.2 g protein; 12 mg cholesterol; 51 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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