I had so much fun using Country Table’s seasonal local produce for trim and terrific recipes. When I saw this bundle included okra I couldn’t wait to make my Southern Okra Succotash, and thanks to my ever stocked pantry, I had all of the ingredients. (All of my cookbooks come with a ‘Pantry Stocking Guide’ to help you keep all you need to whip up healthy meals in a hurry!) This recipe is full of healthy vegetables and is a great source of fiber. Research has found that diets high in fiber (the recommended daily amount) reduced inflammation – linked to arthritis. Find more high fiber recipes in the ‘Fill Up With Fiber’ chapter of my Trim and Terrific Eating Well to Fight Arthritis cookbook.
Southern Okra Succotash from Holly Clegg’s Trim and Terrific Gulf Coast Favorites cookbook
I raided my pantry one evening and made this fantastic one skillet dish in a snap.
Makes 8 (1/2-cup) servings
1 tablespoon olive oil
1 pound fresh or frozen cut okra
1 cup frozen corn
1 (10-ounce) can diced tomatoes and green chilies
1 (15-ounce) can white navy beans, rinsed and drained
Salt and pepper to taste
1. In a nonstick skillet, heat oil over medium heat and stir-fry okra for several minutes. Add remaining ingredients, mixing well.
2. Cover and cook over low heat for 15 minutes or until okra is tender, stirring occasionally. Season to taste.
Nutritional information per serving:
Calories 118, Calories from fat 16%, Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 367 mg, Carbohydrate 21 g, Dietary Fiber 5 g, Sugars 2 g, Protein 6 g, Diabetic Exchanges: 1 starch, 1 vegetable
Terrific Tip: Easy okra: microwave whole okra in shallow dish with 3 tablespoons seasoned rice vinegar and 1 tablespoon canola oil, covered for 4–5 minutes or until tender.
For more high fiber, veggie filled recipes visit www.hollyclegg.com