It's unlikely you'll find spinach in Creole cooking but I think you'll find the combination of fried okra with steamed spinach works well and of course, boostsyour veggie intake for the day. Try not to use too much oil when frying the okra, and always blot with absorbent paper after.
Wash okra; cut off tips and stem ends and cut them in half lengthways. Sprinkle sliced okra with salt and pepper.
Combine the polenta with the paprika and flour in a shallow bowl. Roll the okra in the mixture. Heat the grape seed oil in a pan and fry the okra in batches. Set aside on absorbent paper. Steam the English spinach. Drain and arrange the leaves on a platter.
Lay the okra on top of the spinach and serve.
Note: Okra are small ridged seed pods that offer a good source of dietary fibre. Their mucilaginous nature are said to help aid digestion.
Makes 6 servings
| Prep Time: | 5 mins |
| Cooking Time: | 10 mins |
| Ready in: | 15 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 435 kj |
| Calories | 104 kcal |
| Fat | 5.1 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 8.4 g |
| Total Protein | 4.4 g |
| Fibre | 4.5 g |
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