Sauteed Okra, Tomatoes And Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Okra | 8 | Servings | |
INGREDIENTS
| 2 | lb | Okra, stems and tips |
| removed | ||
| 3 | lb | Tomatoes, skinned and seeded |
| 8 | Ears fresh corn | |
| OR | ||
| 4 | c | Frozen corn kernels |
| 2 | T | Unsalted butter |
| 2 | T | Safflower oil |
| 4 | c | Onions, coarsely chopped |
| 1 | T | Salt or to taste |
| Freshly ground pepper |
INSTRUCTIONS
This classic Southern combination is from "Lee Bailey's Country Weekends" (Clarkson Potter). Cut okra into 1/4" rounds, discarding tops. There should be about 6 cups. Put tomatoes in stainless or enameled pan and cook slowly for half an hour. Do not scorch. Drain any liquid. There should be about 2 cups. Cut corn from cob with sharp knife or defrost frozen corn. Heat butter and oil in a skillet. Add okra and onions. Cook until onions are wilted and okra has begun to brown at edges, 10-15 minutes. Turn often, add reduced tomatoes and salt, and cook 5 minutes. Add corn and cook 3-4 minutes. Season to taste. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 7.6mg
Sodium: 1592.2mg
Potassium: 839.9mg
Carbohydrates: 38g
Fiber: 7.5g
Sugar: 13.2g
Protein: 6.2g