Spinach With Corn and Tomatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I believe this came in an email that I get from Martha Stewart magazine. Again, the photo looked delicious! This sounds like it would be great for vegetarians! I have not tried it, but if you do, I hope you enjoy! Ingredients:
2 teaspoons olive oil |
4 cups baby spinach (about 5 ounces, finely sliced) |
1 cup grape tomatoes, halved |
1 teaspoon coarse salt |
1/4 teaspoon fresh ground pepper |
1 (10 ounce) package frozen corn kernels, thawed |
Directions:
1. In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
2. Add 1 package (10 ounces) frozen corn kernels, thawed.
3. Cook until warmed through, 1 to 2 minutes.
4. Add 4 cups baby spinach (about 5 ounces), finely sliced.
5. Cook until wilted, 1 to 2 minutes.
6. Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.
|
|