I think okra is something you either love or hate. I am definitely an okra lover; however, it is a bit of a pain to prepare. Since fresh okra gets extremely slimy when cut into, I typically prefer to use frozen chopped okra instead. Nonetheless, I received a bag of fresh okra last week from my friend, Peggy’s, CSA (community-shared-agriculture). Even though Michael wanted me to fry them up, I opted for a healthier and less messy option – stewed okra and tomatoes. I grew up in the south, and this dish practically screams south :)! I love serving this side dish with fish or meat. It’s such a great accompaniment to almost any meal.

Okra, also known as “lady finger,” has many health benefits too. It’s very low in calories and has zero cholesterol. It is also an excellent source of fiber, calcium, iron, and vitamins A and D. So go ahead and pick up a pound of okra the next time you see them at the farmer’s market or grocery store! These pods not only taste good, but they’re good for you too!

Recipe
Yield: 2 servings

INGREDIENTS:
2 tbsp. olive oil
1/2 small onion, chopped
2 cups sliced okra, fresh or frozen
1 (15 oz.) can diced tomatoes
1/4 to 1/2 cup low-sodium chicken broth
kosher salt and freshly ground black pepper
1/4 tsp. red pepper flakes (optional)

DIRECTIONS:
1. Heat oil in a heavy bottomed saute pan over medium-high heat. Add onions and saute until tender, about 2 to 3 minutes.
2. Add okra, tomatoes, and 1/4 cup chicken broth. Season with salt, black pepper, and red pepper flakes (optional). Reduce heat to medium and simmer until okra is tender, about 15 minutes. Add remaining chicken broth if the pan becomes too dry while simmering.
3. Taste and season with more salt if needed. Serve immediately.