Okra and Mango Succotash with Dixie Chics
Servings: 4 to 6
We substitute the mango for the traditional corn, and find that no one is sufferin’ over this succotash recipe, because we cut the okra finely -- into obscurity -- so no one knows. They think they’re tasting the cukes we also chopped in there for disguise! But they should be told later that they have just benefitted from a major source of riboflavin, niacin, potassium, zinc, vitamins A, C, K, and B6… and get this – calcium and magnesium also in their okra. Talk about the Okra Effect! Serve with grilled chicken as we did here, or go all out with Southern fried!
In a medium saucepan, heat the oil and sauté the garlic for about 1 minute until it just turns a golden brown. Add the tomatoes and cook for 1 minute. Add the okra and mango (both of which will help thicken the succotash a little) and cook another few minutes to tenderize. Remove from the heat; season with salt and pepper. Cool to room temperature and stir in the cucumber. Sprinkle with the basil and serve.