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Spicy Okra

Spicy Okra – Forkwise recipe card (illustration, no photo yet)
LunchAmerican⏱ 25 minServes 10EasyGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 packages frozen cut okra (10 ounces each)
  • 1 tbsp 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)
  • ½ tsp salt
  • ¼ tsp black pepper

Method

  1. Rinse okra in a colander under hot water.
  2. Heat oil in a 10-inch heavy skillet over moderately high heat. Sauté onion for about 3 minutes.
  3. Add tomatoes (including juice) and jalapeño (or habanero) pepper, and boil. Stir the mixture for 8 minutes.
  4. Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
  5. Stir in salt and pepper and discard the jalapeño (or habanero) pepper.

Learn more about: Okra Onions Tomatoes

Nutrition per serving

Serving size: 1/2 cup (108g)

  • 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
  • Protein: 2 g

Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.

Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute · Reformatted; ingredient quantities parsed
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