Spicy Okra
Okra cooked with tomatoes, onions, and hot peppers creates the perfect spicy side dish for your favorite entrée.
- Yield
- 10 servings
- Serving size
- 1/2 cup
- Rating
- 3.39 of 5 (38 ratings)
Food groups
- Vegetables: 1/2 cups
Ingredients
- 2 packages (10 ounces each) frozen cut okra
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 1 medium onion, coarsely chopped
- 1 can (14.5 ounces) low-sodium tomatoes, diced
- 1 fresh jalapeño pepper, pierced 3 times with fork (or habanero pepper)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 42.26 |
| Total Fat | 1.66 g |
| Saturated Fat | 0.25 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 6.6 g |
| Dietary Fiber | 2.28 g |
| Total Sugars | 3.37 g |
| Added Sugars included | 0 g |
| Protein | 1.44 g |
| Calcium | 60 mg |
| Potassium | 209 mg |
| Sodium | 124.7 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 29 mg |
| Phosphorus | 33 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 18 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 14 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 30 mcg |
| Folate | 63 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 10 mg |
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Source
Recipe by: Heart Healthy Home Cooking: African American Style — US Department of Health and Human Services — National Heart, Lung, and Blood Institute
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spicy-okra. Federal works are public domain in the United States.