Okra-Spinach-Kale Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 495.7
- Total Fat: 34.9 g
- Cholesterol: 80.7 mg
- Sodium: 401.7 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.5 g
- Protein: 33.0 g
View full nutritional breakdown of Okra-Spinach-Kale Stew calories by ingredient
Introduction
This recipe may sound gross, but if you try it, you will likely love it like my wife and sister did, both who thought they hated okra. The okra is processed finely and taste similar to barley in this stew. This recipe may sound gross, but if you try it, you will likely love it like my wife and sister did, both who thought they hated okra. The okra is processed finely and taste similar to barley in this stew.Number of Servings: 6
Ingredients
-
1 16 oz package of frozen okra
8 cups of spinach and kale combined (NewStar has a packaged premixed spinach with baby kale)
3 chicken breasts or thighs, bones and skin removed
1/2 jar low carb spaghetti sauce (I love KAO's, it is low carb and tastes great)
1 medium onion
3/4 cup olive oil
1 chicken bouillon cube (or equivalent)
1-1/2 cups water
Tips
If you are more interested in taste and low carb than fat content, leave the skin on the chicken, at least while browning.
Directions
Prep:
You do not need to thaw the okra. Place in a food processor and process fairly fine.
Chop onion medium to fine.
Chop spinach and kale into bite size pieces.
Coat chicken with a little olive oil then salt and pepper to taste.
Cooking:
Grill chicken breasts until no longer pink and on high enough setting to brown outsides. Set aside to cool, then chop into bite size pieces.
Heat dutch oven or medium pot with oil. Add onions and cook over medium high heat until onion is translucent (about 5 minutes).
Add spaghetti sauce and cook another 5 minutes, stirring so mixture doesn't burn.
Add okra, chicken, and bouillon cube, continuing to stir for another 8 to 10 minutes.
Add spinach and kale and cook, stirring constantly for another 5 to 8 minutes.
Turn to low fire until ready to serve.
Serving Size: 6 servings about 2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user DADIGITIZER.
You do not need to thaw the okra. Place in a food processor and process fairly fine.
Chop onion medium to fine.
Chop spinach and kale into bite size pieces.
Coat chicken with a little olive oil then salt and pepper to taste.
Cooking:
Grill chicken breasts until no longer pink and on high enough setting to brown outsides. Set aside to cool, then chop into bite size pieces.
Heat dutch oven or medium pot with oil. Add onions and cook over medium high heat until onion is translucent (about 5 minutes).
Add spaghetti sauce and cook another 5 minutes, stirring so mixture doesn't burn.
Add okra, chicken, and bouillon cube, continuing to stir for another 8 to 10 minutes.
Add spinach and kale and cook, stirring constantly for another 5 to 8 minutes.
Turn to low fire until ready to serve.
Serving Size: 6 servings about 2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user DADIGITIZER.