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I’ve been eating okra since I was a wee one. When you grow up in the south, it’s an every day vegetable that people eat. Now that I live in California, it’s funny to see peoples faces when you say, “want some okra?” A lot of my friends haven’t even tried it before. Maybe they never had the opportunity. It’s not exactly a vegetable that you see on restaurant menus unless it’s been deep- fried and no longer resembles a green vegetable. But when cooked simply for minimal time, it’s a rich source of fiber and vitamins A and C.
Okra is in season and started popping up at the farmers’ market about 3 weeks ago. The first time I saw them I actually gasped with excitement, so fond are my childhood memories of it. When I came home I steamed up a batch for 4 minutes, let them cool and Kenya and I sat there and munched away. I was kind of shocked, but he loved them. He wasn’t so keen on them whole, however, so I cut up each one into several pieces for him. My husband can’t stand their somewhat sticky texture (which actually has thickening properties, perfect in a dish like this), but that’s what I love about them, so to each his own. Mixed in this caponata, the okra is transformed into a salsa-like dish minus the spice.

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Okra, Corn and Tomato 'Caponata'

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Author: Catherine McCord
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes

Ingredients  

  • 2 Tsp olive oil
  • 2 Tbsp onion, chopped
  • 1 Garlic clove, minced
  • 1 Cup Okra, chopped into 1/4 inch pieces
  • 1/2 Cup Tomatoes, chopped
  • 1/3 cup corn (fresh or frozen)
  • 1/2 Tsp Vegit (or Spike)

Instructions 

    Nutrition

    Sodium: 35mg | Sugar: 1g | Fiber: 1g | Calories: 25kcal | Fat: 1g | Protein: 1g | Carbohydrates: 3g
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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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