SPINACH WITH CORN AND TOMATOES

Spinach With Corn and Tomatoes image

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

Ingredients

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

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

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