Okra and Tomatoes

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 Information

  • Nutritional analysis per serving (4 servings)

    175 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 3 grams protein; 15 milligrams cholesterol; 18 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim stem ends of okra, wash and drain.
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.
3. Place tomatoes, parsley and garlic in pan and simmer a few minutes, just until ingredients are blended.
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.

About 15 minutes