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Makes 10 servings.

Ingredients

2 10-ounce packages cut okra, frozen

1 tablespoon vegetable oil

1 medium onion, coarsely chopped

1 can (14 1/2 ounces) diced tomatoes, no-salt-added

1 fresh jalapeño pepper (or habanero chile), pierced 3 times with a fork

1/2 teaspoon salt

1/4 teaspoon black pepper, ground

Directions

• Rinse okra in a colander under hot water.
• Heat oil in a 10-inch heavy skillet over moderately high heat. Sauté onion for about 3 minutes.
• Add tomatoes (including juice) and jalapeño pepper, and boil. Stir the mixture for 8 minutes.
• Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
• Stir in salt and pepper, and discard the jalapeño.

Nutrition information

Serving size: 1/2 cup. Amount per serving: 99 calories, 4g total fat (1g saturated fat), 0mg cholesterol, 15g carbohydrates, 4g protein, 5g total fiber, 133mg sodium.

Source: National Institutes of Health