Okra and Tomatoes and Being Honest With Ourselves
Okran and Tomatoes and Being Honest With Ourselves requires roughly 35 minutes from start to finish. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 87 calories, 2g of protein, and 5g of fat per serving. For 89 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have vegetable oil, garlic, salt and pepper, and a few other ingredients on hand, you can make it. This recipe is liked by 61 foodies and cooks. It works well as a very affordable side dish. It is brought to you by Southern Bite. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is good. Similar recipes include Okran and Tomatoes, Okran and Tomatoes, and Okran and Tomatoes.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup chicken broth
2 cloves garlic, minced
1 pound okra, cut (about 4 cups cut)
1 large onion, chopped
Salt and black pepper
3 ripe tomatoes, seeded and chopped
2 tablespoons vegetable oil
Equipment:
frying pan
Cooking instruction summary:
Heat the oil in a large skillet over medium heat. Add the onions, and cook 7 to 8 minutes or until the onions are translucent. Add the garlic, and cook 2 minutes. Add the okra, tomatoes, and chicken broth. Bring to a boil, reduce the heat to a simmer, and add salt and pepper to taste. Cover and cook 15 to 20 minutes or until the okra is tender.
Step by step:
1. Heat the oil in a large skillet over medium heat.
2. Add the onions, and cook 7 to 8 minutes or until the onions are translucent.
3. Add the garlic, and cook 2 minutes.
4. Add the okra, tomatoes, and chicken broth. Bring to a boil, reduce the heat to a simmer, and add salt and pepper to taste. Cover and cook 15 to 20 minutes or until the okra is tender.
Nutrition Information:
covered percent of daily need
