Okra Succotash
okra succotash
Yield: 6 Servings

Ingredients:

  • 1 teaspoon vegetable oil
  • 10 okra, gently rubbed under cold running water, sliced
  • 1/2 onion, scrubbed with clean vegetable brush under running water, chopped
  • 2 ears of corn, scrubbed with clean vegetable brush under running water, cut from cob
  • 3 medium yellow squash, scrubbed with clean vegetable brush under running water, sliced
  • 1 tomato, gently rubbed under cold running water, diced
  • 1 teaspoon salt (optional)
  • 1 teaspoon pepper (optional)
  • 1 teaspoon dried basil (optional)
  • 1 teaspoon dried oregano (optional)
  • 1 teaspoon dried thyme (optional)

Directions:

  1. Wash hands with soap and water.
  2. Wash and prepare vegetables.
  3. In a non-stick skillet over medium heat, cook vegetable oil and okra for 3 to 5 minutes. Then add onion, corn, squash and optional spices for 5 minutes until tender.
  4. Add diced tomatoes and continue cooking for 3 minutes.
  5. Store leftovers in a sealed container in the refrigerator.
Notes: 

Serve on top of chicken or fish. When corn, okra and tomatoes are not in season, use canned vegetables in place of fresh vegetables.

Nutrition Information:

  • Serving Size (3/4 cup):
  • Calories 60
  • Total Fat 1.5g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 10mg
  • Total Carbohydrates 12g
  • Fiber 1g
  • Total Sugars 5g, includes 0g Added Sugars
  • Protein 3g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 6%
  • Potassium 10%
Nutrition Software Used: 
ESHA Food Processor

Source:

Recipe Credit: USDA Mixing Bowl