Try this Okra and Tomatoes over Grits recipe, or contribute your own.
Suggest a better descriptionSaute the okra, onions and garlic in a little water, stock or courtboullion until the okra begins to lose its stickiness and the onions are nice and translucent. Add the canned tomatoes (juice and all) squashing the tomatoes themselves with your hands or other device. Add all remaining spices and let simmer 1/2 hour (or a little more if you want it more done). Serve over the grits or whathaveyou and youre all set...goes well with cornbread! Posted by dfuller@ix.netcom.com (Franklin Fuller) to the Fatfree Digest [Volume 14 Issue 18] Jan. 18. 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 52 | ||
Calories from Fat: 10 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 159.4mg | 5 % | |
Potassium 119.9mg | 3 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 8.4g | ||
Protein 1.6g | 2 % | |
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: 52
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