Spinach with Corn and Tomatoes
- Total Time:
- Servings: 4
Source: Everyday Food, June 2005
- 2 teaspoons olive oil
- 1 package (10 ounces) frozen corn kernels, thawed
- 4 cups baby spinach (about 5 ounces)
- 1 cup grape tomatoes
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
In a large saucepan, heat olive oil over medium-high heat. Add frozen corn kernels that have been thawed; cook until warmed through, 1 to 2 minutes.
Add baby spinach, finely sliced; cook until wilted, 1 to 2 minutes. Stir in grape tomatoes, halved; cook until softened, 1 to 2 minutes.
Season with coarse salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)