Ingredients
Scale
- 2 cups fresh okra, sliced
- 2 cups ripe tomatoes, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Wash the okra thoroughly, remove the tops, and slice into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
- Stir in diced tomatoes and cook until softened (about 5 minutes).
- Gently add sliced okra and cook until tender but firm (approximately 8-10 minutes).
- Season with salt, pepper, and optional red pepper flakes. Stir to combine.
- Serve hot as a side or main dish.
Notes
- For added sweetness and color, consider including bell peppers or corn.
- Experiment with spices like cayenne for an extra kick.
- Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg