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Friday April 25, 2008 11:44 am
Recipe: Sauteed Corn, Spinach, and Green Beans
I prefer to have vegetables prepared with every dinner that I serve my family, so it is nice to come across a recipe that is easy to prepare while the entree is cooking away. True, the kids may pick and choose which veggie is their favorite, as my 4-year-old would, but I enjoy all three as I hope your family will. This recipe calls for frozen vegetables to save time, but I always love to use fresh when given the choice…up to your preference.
- 1 tablespoon olive oil
- 1 pkg. 10 oz. frozen corn kernels
- 1 pkg. 10 oz. frozen cut green beans
- 5 oz. fresh baby spinach
- 1/4 teaspoon dried thyme leaves
- 2 teaspoons white wine vinegar
- coarse salt and ground pepper
Heat oil in a large skillet over medium-high, add corn and green beans, and cook about 4-6 minutes, until green beans are warmed through. Next add the thyme and spinach, seasoning with salt and pepper. Toss until spinach is wilted, about 1-2 minutes, then stir in the vinegar. Season to taste with salt and pepper. Serve in a bright dish for added pizazz.
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