Spinach With Corn
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 110-ounce package fresh spinach
- 4tablespoons butter (or bacon fat)
- 1clove garlic, minced
- 1large shallot, minced
- 1cup frozen kernel corn
- 2tablespoons chopped fresh basil (or ½ teaspoon each ground cumin and coriander)
- Salt as desired
Nutritional analysis per serving (4 servings)
165 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash spinach and chop coarsely.
- Step 2
Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
- Step 3
Add corn, cover skillet, raise heat to medium and cook 3 minutes.
- Step 4
Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)
Private Notes
Comments
Don't skimp on the spinach or it'll get drowned by the corn.
Used fresh corn and spinach (end of summer bounty) and a sprinkling of fresh Parmesan cheese to bring it all together. Keeper.
Great recipe - agree with previous reviewer - don’t skimp on the amount of spinach. Cooking directions worked perfectly for me. Both spice options are great. This recipe went immediately into rotation last year. Great with homegrown spinach as well as store-bought ‘baby’ spinach.
Don't skimp on the spinach or it'll get drowned by the corn.
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