Okra Succotash

Recipe available in following languages: 

Serves: 6

Fruits and Vegetables: 1 cup per serving

Ingredients

1 teaspoon vegetable oil

10 okra pods, sliced

1 small onion, chopped

2 ears corn, cut from cob

3 medium yellow squash, sliced

1 tomato, diced

½ teaspoon salt

1 teaspoon black pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

Directions

  1. Wash and prepare vegetables.
  2. Heat oil in a large pan, stir in okra, and cook for 3 to 5 minutes. Add onion, corn, squash, and herbs. Cook for 5 minutes or until tender.
  3. Add diced tomatoes and continue cooking for 3 minutes.
  4. Serve.

Tip

Substitute 1 tablespoon fresh herbs for 1 teaspoon dried herbs.

Nutrition Facts

Serving size: about 1 cup; Calories: 80; Carbohydrates: 16 g; Fiber: 3 g; Fat: 1.5 g; Saturated fat: 0 g; Sodium: 210 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources