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Add a photoServings: 8
Ingredients
- 2 lb Okra, stems and tips removed
- 3 lb Tomatoes, skinned and seeded
- 8 x Ears fresh corn Or possibly
- 4 c. Frzn corn kernels
- 2 Tbsp. Unsalted butter
- 2 Tbsp. Safflower oil
- 4 c. Onions, coarsely minced
- 1 Tbsp. Salt or possibly to taste
- Â Â Freshly grnd pepper
Directions
- This classic Southern combination is from "Lee Bailey's Country Weekends" (Clarkson Potter).
- 1. Cut okra into 1/4" rounds, discarding tops. There should be about 6 c..
- 2. Put tomatoes in stainless or possibly enameled pan and cook slowly for half an hour. Don't scorch. Drain any liquid. There should be about 2 c..
- 3. Cut corn from cob with sharp knife or possibly defrost frzn corn.
- 4. Heat butter and oil in a skillet. Add in okra and onions. Cook till onions are wilted and okra has begun to brown at edges, 10-15 min.
- Turn often, add in reduced tomatoes and salt, and cook 5 min.
- 5. Add in corn and cook 3-4 min. Season to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 8 servings | |
| Calories 214 | |
| Calories from Fat 66 | 31% |
| Total Fat 7.49g | 9% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 898mg | 37% |
| Potassium 989mg | 28% |
| Total Carbs 36.41g | 10% |
| Dietary Fiber 8.3g | 28% |
| Sugars 11.04g | 7% |
| Protein 6.66g | 11% |
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