Spinach With Corn and Tomatoes

Submitted by Bobtail

"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!"

 

• Ready In: 20mins
• Ingredients: 6

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.

Reviews

[Anonymous]

Yummy! I added 4 ounces of bourbon-infused cranberries& pine nuts. So good!

 

[Ginny Sue]

Very good; colorful and healthy. I added a clove of crushed garlic for a little extra flavor. Next time, I would probably use about half the amount of salt, and let people add extra at the table to their liking.

 

[DonnaColorado Johnson]

We loved this recipe. I doubled the spinach. What a colorful dish! I'll make this again--Thanks a bunch!!!! Donna

 

[1003754]

Excellent and quick side dish! Very easy to make and works just as well with a can of tomatoes if you don't have fresh on hand.

 

[ciurria6]

Fantastic.So Good.Will be serving this at thanksgiving.Thank you for a wonderful recipe