This easy vegetarian okra dish is flavorful enough to have by itself as a stew with cornbread or as a side dish at Sunday supper. Use only fresh vegetables from the farmers market or your garden for the best flavor and nutrition.

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Recipe Summary test

prep:
15 mins
cook:
45 mins
total:
60 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon olive oil in a 2-quart saucepan over medium-low heat. Saute onion and garlic in the hot oil until starting to caramelize, 15 to 20 minutes. Add tomato and okra; season with salt and pepper. Cook, stirring frequently, until okra has softened completely and tomatoes have yielded their juices, about 30 minutes.

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  • Serve in shallow bowls with juices. Finish with a drizzle of extra-virgin olive oil and a little more freshly ground black pepper.

Nutrition Facts

167 calories; protein 4.3g; carbohydrates 18.9g; fat 9.9g; sodium 98.5mg. Full Nutrition
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