Okra, Corn and Tomato Saute
1
Points®
Total time: 31 min • Prep: 10 min • Cook: 21 min • Serves: 6 • Difficulty: Easy
A Southern U.S. specialty that’ll round out any meal. A dash of cayenne gives a little heat.
Ingredients
Uncooked reduced fat bacon
3 slice(s)
Onion
1 small, chopped
Garlic
1 clove(s), large, minced
Frozen corn
2 cup(s)
Frozen okra
8 oz, sliced (about 2 cups)
Cayenne pepper
⅛ tsp(s), or less to taste*
Dried oregano
¼ tsp(s), crushed
Table salt
½ tsp(s)
Black pepper
⅛ pinch(es)
Grape tomatoes
1 cup(s), or cherry tomatoes, halved
Instructions
1
Brown bacon in a large nonstick skillet over medium heat, flipping several times, about 5 to 7 minutes; remove bacon and set aside.
2
Coat same skillet with cooking spray and set over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes. Add corn, okra, cayenne, oregano, salt and pepper; cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Stir in tomatoes; cook until tomatoes are pulpy, about 2 to 4 minutes. Crumble bacon over skillet and serve. Yields about 3/4 cup per serving.
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