On Gear Live: Apple iPhone 6: 4.7-inch 1334 x 750 Retina HD display, A8 processor, NFC for $199 on September 19

Latest Gear Live Videos

Friday April 25, 2008 4:44 pm

Recipe: Sauteed Corn, Spinach, and Green Beans

Sauteed corn, spinach, and green beansI 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.

Ingredients:

  • 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

Preparation:
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.

Advertisement

Comments:

That looks similar to Succotash. Does it have any relation? Is that your inspiration?

Yum! Looks good! I’m always partial to raw spinach - but this really sounds tasty! We’ll have to have it one of these nights!


Comments: Page 1 of 1 pages

Advertisement

Commenting is not available in this weblog entry.

Advertisement