Try this Elaines Black-Eyed Peas and Okra recipe, or contribute your own.
Suggest a better descriptionLayer ingredients in order in a 2 quart saucepan. Cook over low heat for 10-15 minutes, until vegetables on top layers are steamed. NOTES : From recipe introduction: "This tasty Texas recipe comes from out Dripping Springs way." I like this one because I really like okra (not many folks do :-)) Lou Parris 12/96 Recipe by: Tastes and Tales from Texas, 1984, p. 122 Posted to MC-Recipe Digest V1 #613 by Bill Spalding
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 | ||
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Calories: 124 | ||
Calories from Fat: 8 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 378.4mg | 13 % | |
Potassium 453.4mg | 12 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 17.6g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 124
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