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Okra and Tomatoes Over Grits

 

35

Yield

1

servings

Prep

20

min

Cook

30

min

Ready

50

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1 ½ # okra
fresh or frozen
*
28 To tomatoes, canned
up to 38 ounces
*
6 each garlic cloves
up to 10, finely chopped
1 each yellow onion
preferably vidalia, chopped
*
3 each bay leaves
*
¼ teaspoon cayenne pepper
opt.
*
teaspoon thyme
dry
*
1 teaspoon oregano
dry
1 teaspoon worcestershire sauce
vegetarian
1 x sauce
opt.
*
1 x salt and black pepper
to taste
*
1 x red hot pepper sauce
to taste
*
1 x grits
polenta or rice to serve it over
*

Directions

Sauté 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 ½ hour (or a little more if you want it more done).

Serve over the grits or whathaveyou and your'e all set.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 34227% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 77mg 3%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 20%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 33%
Calcium 14% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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