Stewed Corn and Tomatoes with Okra
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons unsalted butter
- 6 scallions, chopped
- Carbohydrate 22 g(7%)
- Cholesterol 15 mg(5%)
- Fat 7 g(11%)
- Fiber 4 g(18%)
- Protein 4 g(9%)
- Saturated Fat 4 g(20%)
- Sodium 21 mg(1%)
- Calories 150
Preparation Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes. Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.
Preparation Cook scallions, jalapeño, bell pepper, and 1/2 teaspoon salt in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until scallions begin to brown, 7 to 9 minutes. Stir in tomatoes and cook, stirring occasionally, until broken down into a sauce, about 15 minutes. Add corn and okra and cook, stirring occasionally, until just tender, about 15 minutes.
