SPINACH WITH CORN AND TOMATOES
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!
Provided by Bobtail
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
- Add 1 package (10 ounces) frozen corn kernels, thawed.
- Cook until warmed through, 1 to 2 minutes.
- Add 4 cups baby spinach (about 5 ounces), finely sliced.
- Cook until wilted, 1 to 2 minutes.
- Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.
Nutrition Facts : Calories 102, Fat 3, SaturatedFat 0.4, Sodium 611.4, Carbohydrate 18.8, Fiber 2.6, Sugar 0.1, Protein 3.4
GARLICKY CREAMED CORN AND SPINACH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.
SPINACH SALAD WITH CHICKEN, CORN, TOMATOES, AND FETA
For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Heat a grill or grill pan to high. Clean and lightly oil hot grill. Season chicken cutlets with salt and pepper. Grill chicken until cooked through, 1 to 2 minutes per side, flipping once. Transfer to a cutting board and let rest 5 minutes before cutting crosswise into strips.
- In a large bowl, whisk together lemon juice and olive oil; season with salt and pepper. Add chicken, spinach, tomatoes, feta, and corn; toss to combine.
Nutrition Facts : Calories 320 g, Fat 14 g, Fiber 6 g, Protein 30 g, SaturatedFat 5 g
SPINACH WITH CORN
Provided by Robert Farrar Capon
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
SAUTEED SPINACH AND TOMATOES
Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
- Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.
Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g
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CORN RISOTTO WITH TOMATOES & SPINACH - EATINGWELL
From eatingwell.com
4.7/5 (3)Total Time 35 minsServings 6Calories 325 per serving
- Melt butter in a large pot over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. Add rice, salt and pepper and cook, stirring frequently, until the rice begins to turn translucent, about 1 minute. Add wine and cook, stirring constantly, until it has evaporated, about 1 minute.
- Add 1 cup of the hot broth and cook, stirring occasionally, until the liquid is absorbed, 1 to 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring frequently and waiting until it has been absorbed before adding more, until you've added all the broth, about 20 minutes.
- Add corn, spinach and tomatoes and stir until the spinach is wilted, about 1 minute. Remove from heat; stir in Parmesan. Serve the risotto topped with basil and more cheese, if desired.
SAUTEED SPINACH WITH TOMATOES - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
4.4/5 (58)Total Time 13 minsCategory SidesCalories 84 per serving
- In a medium-size skillet, heat olive oil and add the garlic. Simmer on low heat for a few minutes, stirring until the garlic is translucent, about 2 minutes.
- Add in the diced tomato and saute for a few minutes, until it softens. Season with a little salt and pepper, to taste.
- Toss in the baby spinach, and cover with a lid. Simmer for a few minutes. Remove cover and stir the spinach to infuse all the flavors together. Spinach will be done as soon as it wilts.
- Taste, and season with salt and pepper to taste. Turn off heat and transfer to a serving plate and serve.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #easy #vegetarian #dietary #corn #greens #spinach #tomatoes
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