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Preparation Time: 25 minutes
  • 20 oz Okra, frozen and cut
  • 1 Tbsp Vegetable oil
  • 1 medium Onion, coarsely chopped
  • 1 can (14.5 oz) Tomatoes, diced, unsalted
  • 1 Jalapeno pepper, fresh, pierced 3 times with a forth
  • ½ tsp Salt
  • ¼ tsp Black pepper
Rinse okra in a colander under hot water. Heat oil in 10-inch heavy skillet over moderately high heat. Saute onion for about 3 minutes. Add tomatoes (including juice) and jalapeno pepper and bring to a boil. Sitr the mixture for 8 minutes. Add okra and cook until okra is tender (about 5 minutes). Stir in salt and pepper and discard the jalapeno pepper. Serve.
Serves: 10
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 40
Total Fat: 1.5g
Saturated Fat: 0g
% of Calories from Fat: 34%
% Calories from Sat Fat: 0%
Protein: 2g
Carbohydrates: 5g
Cholesterol: 0mg
Dietary Fiber: 2g
Sodium: 135mg
Each serving provides: An excellent source of vitamins C and K, folate and manganese.

Recipe courtesy of the USDA.
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