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5
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17
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Green Beans and Okra with Dill
Course:
side dish
Cuisine:
American
Keyword:
corn-free, gluten-free, nut-fee, plant based, soy-free, sugar-free, vegan
Servings:
6
Calories:
51
kcal
Author:
Judy DeLorenzo
Equipment
large covered skillet
Ingredients
1
Tablespoon
olive oil
3
garlic cloves, sliced thin
1/2
teaspoon
Himalayan sea salt
1/2
teaspoon
crushed red pepper
1/4
teaspoon
freshly ground black pepper
1-1/2
cups
chopped Roma tomatoes
1
pound
green beans, fresh or frozen; trim each end, then cut into halves or thirds
8 to 10
medium-small
okra; trim stem end, then slice longwise into thin matchsticks
2
teaspoons
chopped fresh dill, optional
Instructions
Heat the oil in a large skillet over medium-high heat with a bit of garlic.
When the garlic begins to gently sizzle add the remaining garlic, salt, and peppers. Cook, stirring often, for a few minutes until the garlic softens.
Stir in the chopped tomatoes, green beans, and okra; bring to a simmer.
Cover and simmer, stirring occasionally, until the tomatoes and okra cook down and the green beans are crisp tender.
Garnish with dill and serve.
Notes
1/2 to 3/4 teaspoon of dried dill can be used to replace the fresh dill. When using dried dill, add it during the second step.
Nutrition
Calories:
51
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
182
mg
|
Potassium:
203
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
604
IU
|
Vitamin C:
12
mg
|
Calcium:
37
mg
|
Iron:
1
mg