SPICY CORN RAGOUT
1 teaspoon olive oil
1 garlic clove, minced
1/2 red onion, diced
1 red bell pepper, diced
2 tablespoons chopped jalapeno peppers
2 cups frozen corn
1/2 cup chicken broth
10 ounces fresh spinach, trimmed and chopped
1/4 teaspoon pepper
1/3 cup chopped fresh basil
Heat oil in large, deep skillet or Dutch oven. Add garlic and onion. Cook gently until tender and fragrant, but do not brown.
Add red bell peppers, and jalapenos. Cook for 5 to 10 minutes.
Stir in corn and mix together well. Add stock and bring to a boil. Cook gently for 5 minutes.
Stir in spinach and cook for 5 minutes longer, just until wilted.
Add pepper, salt, if desired and basil. Taste and adjust seasonings, if necessary.
Servings: 4
Adapted from Source: Simply HeartSmart Cooking by Bonnie Stern
1 teaspoon olive oil
1 garlic clove, minced
1/2 red onion, diced
1 red bell pepper, diced
2 tablespoons chopped jalapeno peppers
2 cups frozen corn
1/2 cup chicken broth
10 ounces fresh spinach, trimmed and chopped
1/4 teaspoon pepper
1/3 cup chopped fresh basil
Heat oil in large, deep skillet or Dutch oven. Add garlic and onion. Cook gently until tender and fragrant, but do not brown.
Add red bell peppers, and jalapenos. Cook for 5 to 10 minutes.
Stir in corn and mix together well. Add stock and bring to a boil. Cook gently for 5 minutes.
Stir in spinach and cook for 5 minutes longer, just until wilted.
Add pepper, salt, if desired and basil. Taste and adjust seasonings, if necessary.
Servings: 4
Adapted from Source: Simply HeartSmart Cooking by Bonnie Stern
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