Servings: 4 people
Calories: 117kcal
Ingredients
- 1 lb okra whole or cut into ½ inch slices
- 1 lemon
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 teaspoon mustard powder
- 1 tablespoon smoked paprika
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- ½ teaspoon cayenne pepper
- 1 bay leaf
- 1 medium yellow onion
- 3 medium tomatoes chopped
- ¼ cup water
Instructions
- Cut the lemon in half. Using one half squeeze the juice on the okra and let sit 5-10 minutes.
- Heat sauce pan on med-low heat. Add the olive oil, garlic, mustard powder and half of the salt, pepper, and paprika each. Let simmer for 3-4 minutes to infuse the oil with flavor.
- Heat the pan to med and add the onions and saute 3-4 minutes
- Add the okra and cook for 2 minutes, stirring a few times.
- Add the tomatoes and cook over high heat until they release their juices, about 1 minute. Add the water, cayenne, bay leaf, and remaining salt, pepper, and paprika, cover and simmer for 20 minutes stirring as often as needed. Stir in juice from the other lemon half and serve.
Video
Notes
Salt the okra and then toss in lemon-juice water which keeps the okra from getting all gummy when you cook them
For more complex flavor heat spices and garlic in oil before adding the vegetables.
When adding the tomatoes cook at high heat for them to release their juices, then quickly reduce heat to a simmer
Feel free to use whole or sliced okra. It’s your choice, but if slicing, cut the okra thick
Stewed okra can be made ahead and refrigerated. Reheat slowly in a saucepan.
This recipe absolutely works with frozen okra. My preference is fresh, but if I need convenience or want stewed okra during off-season I will substitute the frozen pods.
Nutrition
Calories: 117kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 889mg | Potassium: 694mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2535IU | Vitamin C: 55.8mg | Calcium: 127mg | Iron: 1.7mg
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