| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Vegetarian | Vegetarian | 6 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Onion, minced | |
| 1 | Clove garlic, minced | |
| 1 | T | Chopped fresh parsley |
| 2 | Ripe tomatoes, peeled | |
| seeded and diced | ||
| 2 | T | Dry white wine |
| 1 | c | Chicken stock |
| 2 | lb | Okra, stems trimmed |
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
In a large skillet over medium-high heat, warm oil. Add onion, garlic, and parsley and saute until onion is translucent (about 5 minutes). Stir in tomatoes, wine, and stock; cook a few minutes longer to blend flavors. Add okra to pan, spoon the pan juices over the top, and season with salt and pepper. Cover and simmer over medium-low heat until okra is very tender (about 20 minutes). NOTES : Yield: 6 servings as a side dish. Recipe by: © 1995 Cole Group, Inc. Posted to recipelu-digest Volume 01 Number 581 by "catspaw@inetnow.net" <catspaw@inetnow.net> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 69
Total Fat: 7.8g
Cholesterol: 1.2mg
Sodium: 684.5mg
Potassium: 632.4mg
Carbohydrates: 18.7g
Fiber: 5g
Sugar: 9.1g
Protein: 4.8g