Under 30 Minutes

Spinach with Corn and Tomatoes

  • Prep:
  • Total Time:
  • Servings: 4
Spinach with Corn and Tomatoes

Source: Everyday Food, June 2005

Ingredients

  • 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

Directions

  1. 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.

  2. Add baby spinach, finely sliced; cook until wilted, 1 to 2 minutes. Stir in grape tomatoes, halved; cook until softened, 1 to 2 minutes.

  3. Season with coarse salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

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