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Add a photoServings: 4
Ingredients
- 1 Tbsp. Olive or possibly vegetable oil
- 12 ounce Fresh small okra, stem ends and tips trimmed so as not
- 1 pkt (10 ounce) frzn whole okra thawed and patted dry
- 2/3 c. Unsweetened prune juice
- 1Â 1/2 Tbsp. Lemon juice, (up to 2)
- 1 Tbsp. Tomato paste
- 1/8 tsp Salt
- 1/2 c. Pitted prunes
- 1/2 c. Dry apricots
Directions
- In large nonstick skillet, over medium high heat, heat oil then saute/fry okra till it is very lightly browned about 3-5 min.
- Combine prune juice, lemon juice, tomato paste, and salt and mix very well.
- Pour the mix over the okra.
- Distribute the prunes and apricots among the okra.
- Bring the liquid to a boil; then cover the skillet and lower the heat.
- Simmer okra and fruit, stirring occasionally, for 20-30 min or possibly till tender and liquid has formed a thick rich glaze.
- If necessary, at the end of the cooking time remove the cover from the skillet and cook down the liquid, stirring often, till it forms a glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 33 | 20% |
| Total Fat 3.68g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 118mg | 5% |
| Potassium 758mg | 22% |
| Total Carbs 32.23g | 9% |
| Dietary Fiber 6.6g | 22% |
| Sugars 18.14g | 12% |
| Protein 3.81g | 6% |
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