Sauteed Corn Spinach And Green Beans Recipes

BEANS & SPINACH

"One of our favorite appetizers at a local restaurant is made with white beans and escarole. It's nearly impossible to find escarole where we live, so we subbed in baby spinach and were pleasantly surprised by the result. Enjoy!" Patrick and Helen Reddy - Wilmington, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Beans & Spinach image

Steps:

In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

4 garlic cloves, sliced
2 tablespoons olive oil
2 large onions, chopped
1 pound fresh baby spinach
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup white wine or reduced-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper

GREEN BEAN & CORN MEDLEY

A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! -Kimberly Stine, Milford, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Green Bean & Corn Medley image

Steps:

In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein.

Ingredients

3 cups frozen cut green beans, thawed
1 package (10 ounces) frozen corn, thawed
2 tablespoons butter
1 teaspoon canola oil
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
Dash pepper

SIMPLY SAUTEED SPINACH AND GREEN BEANS WITH GARLIC

Simple and a nice side dish for almost anything. Feel free to use either fresh or frozen green beans. I served this with roasted Cornish game hens and pureed winter squashes with orange. Enjoy!

Provided by Penny Stettinius

Categories Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Simply Sauteed Spinach and Green Beans With Garlic image

Steps:

Heat a large skillet and then add the olive oil.
When the oil is nice and hot throw in the green beans and season with salt and pepper.
Add the spinach and let that wilt down, stirring occasionally.
Add in the garlic and the butter and stir over low-medium heat. You don't want the garlic to brown but you do want it to cook for about 5-10 minutes and incorporate all the flavors.
Taste and re-season if needed.
Remove from the heat and serve!

Ingredients

3 cups frozen green beans, thawed and drained
2 cups fresh spinach leaves, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
kosher salt & freshly ground black pepper

SAUTEED CORN, SPINACH, AND GREEN BEANS

Save time by shopping smart: Combine pre-prepped frozen vegetables with bagged greens. A pinch of dried thyme and a dash of vinegar are homey touches.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 7

Sauteed Corn, Spinach, and Green Beans image

Steps:

In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
Add spinach and thyme; season with salt and pepper. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.

Nutrition Facts : Calories 129 g, Fat 4 g, Fiber 5 g, Protein 4 g

Ingredients

1 tablespoon olive oil
1 box (10 ounces) frozen corn kernels
1 box (10 ounces) frozen cut green beans
5 ounces baby spinach
1/4 teaspoon dried thyme leaves
coarse salt and ground pepper
2 teaspoons white-wine vinegar

SPINACH WITH CORN AND TOMATOES

This summer salad is ideal for a picnic. Just prepare, chill, and go.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

Spinach with Corn and Tomatoes image

Steps:

In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
Add spinach; cook until wilted, 1 to 2 minutes. Stir in tomatoes; cook until softened, 1 to 2 minutes.
Season with salt and pepper. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate, covered, for up to 4 hours.)

Nutrition Facts : Calories 101 g, Fat 3 g, Fiber 3 g, Protein 3 g

Ingredients

2 teaspoons olive oil
1 package (10 ounces) frozen corn kernels, thawed
4 cups baby spinach (about 5 ounces), finely sliced
1 cup grape tomatoes, halved
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

SPINACH WITH CORN

Provided by Robert Farrar Capon

Categories easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Spinach With Corn image

Steps:

Wash spinach and chop coarsely.
Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
Add corn, cover skillet, raise heat to medium and cook 3 minutes.
Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

1 10-ounce package fresh spinach
4 tablespoons butter (or bacon fat)
1 clove garlic, minced
1 large shallot, minced
1 cup frozen kernel corn
2 tablespoons chopped fresh basil (or 1/2 teaspoon each ground cumin and coriander)
Salt as desired

SAUTéED CORN, GREENS, BACON AND SCALLIONS

This recipe came to The Times by way of Katie Workman, author of "The Mom 100 Cookbook," a book for parents who want to feed their kids (and themselves) wholesome meals that also taste good. She took as her motto for the vegetables chapter: "They can't eat only raw baby carrots for the rest of their lives." She believes that reasonably lavish applications of fat (bacon bits, butter, cheese, oil) make vegetables instantly palatable, and she is right. Her default technique is to sauté a shallot in butter, turn the vegetables in the pan until they start to soften, then cover tightly and let them cook in their own steam, testing them often. Here, a colorful medley of fresh corn, bell pepper, and kale are sautéed with bacon fat, butter and shallots, then tossed with bacon bits and scallions. It's endlessly versatile - substitute carrots or summer squash for peppers, onions for shallots, spinach for kale - and could very well win over the pickiest of eaters.

Provided by Julia Moskin

Categories easy, quick, weeknight, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Sautéed Corn, Greens, Bacon and Scallions image

Steps:

Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 527 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

4 slices bacon, cut crosswise into 1-inch-wide strips
1 tablespoon unsalted butter
1 shallot or small onion, minced
3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)
1/2 cup chopped red or orange bell pepper (or carrot)
Pinch red pepper flakes
Coarse salt and freshly ground black pepper
2 or 3 scallions, white and light green parts, thinly sliced
4 to 6 cups shredded, de-stemmed greens, like chard or kale (or whole baby spinach, or another tender green)

More about "sauteed corn spinach and green beans recipes"

HERB BUTTERED CORN AND GREEN BEANS - LORD BYRON'S KITCHEN

Web Oct 8, 2019 Add the butter to a large skillet over medium heat. Add the frozen corn and garlic. Stir into the butter and cook until the corn is …
From lordbyronskitchen.com
3.9/5 (69)
Total Time 25 mins
Category Side Dish
Calories 139 per serving

Add the frozen corn and garlic. Stir into the butter and cook until the corn is heated through - about 5 minutes.
Add the green beans. Toss to coat in the butter, corn, and garlic mixture. Cook for 3-5 minutes or until beans are heated through, but not limp or soft.
Once the beans are cooked to your liking, add the remaining ingredients. Toss well to combine.

Sauteed Corn Spinach And Green Beans Recipes

BEANS & SPINACH

"One of our favorite appetizers at a local restaurant is made with white beans and escarole. It's nearly impossible to find escarole where we live, so we subbed in baby spinach and were pleasantly surprised by the result. Enjoy!" Patrick and Helen Reddy - Wilmington, North Carolina

GREEN BEAN & CORN MEDLEY

A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! -Kimberly Stine, Milford, Pennsylvania

SIMPLY SAUTEED SPINACH AND GREEN BEANS WITH GARLIC

Simple and a nice side dish for almost anything. Feel free to use either fresh or frozen green beans. I served this with roasted Cornish game hens and pureed winter squashes with orange. Enjoy!

SAUTEED CORN, SPINACH, AND GREEN BEANS

Save time by shopping smart: Combine pre-prepped frozen vegetables with bagged greens. A pinch of dried thyme and a dash of vinegar are homey touches.

SPINACH WITH CORN AND TOMATOES

This summer salad is ideal for a picnic. Just prepare, chill, and go.

SPINACH WITH CORN

SAUTéED CORN, GREENS, BACON AND SCALLIONS

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