from Dean Ornish, M.D., "Eat More, Weigh Less"
IF using fresh okra, rinse in cold water and dry with a towel. Trim off the talk end. Cut into 1/4 inch slices and set aside.
IN a large, nonstick saute pan, braise the onion and garlic in the white wine until tender. Add the okra, tomatoes and chili sauce and stir well. Bring to a boil, reduce the heat and simmer, covered, for 8 to 10 minutes, or until the okra is just tender. (If using frozen okra, just cook until heated through.) Add the lemon juice and zest. Season to taste with pepper and salt.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 44 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 229.2mg | 8 % | |
Potassium 328.8mg | 9 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 7.1g | ||
Protein 1.9g | 3 % | |
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: 44
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