|Okra||1 Pound (Fresh Or Frozen)|
|Canned tomatoes||1 1⁄2 Cup (24 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
|Small onions||3 Small, finely chopped|
|Water||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
Wash fresh okra and trim by removing cone shaped portions at top.
Place okra in bowl, sprinkle with vinegar, and allow to stand for 1 to 2 hours.
Rinse thoroughly in cold water.
Saute onions in part of the olive oil.
When browned, add tomatoes gradually.
Cook for 2 minutes, then add okra, parsley, salt and pepper, remaining olive oil, and sufficient water to cover.
Add lemon slices if desired.
Bring to a boil, lower heat, and cook for 30 minutes or until okra is tender.
Serving size: Complete recipe
Calories 1328 Calories from Fat 969
% Daily Value*
Total Fat 110 g168.8%
Saturated Fat 15.2 g76%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 972.2 mg40.5%
Total Carbohydrates 82 g27.3%
Dietary Fiber 23.2 g93%
Sugars 10.4 g
Protein 18 g35.2%
Vitamin A 112.6% Vitamin C 282.9%
Calcium 57% Iron 57.2%
*Based on a 2000 Calorie diet