• May 20, 2023
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Sautéed Spinach and Corn

This Sautéed Spinach and Corn recipe is a delightful blend of health and flavor! Using canned vegetables makes it convenient to prepare all year round, so you don't have to rely on fresh produce.

• 3 ingredients
• 13 minutes
• 5 Servings

Ingredients

1 cup canned spinach (15.5 ounces, unsalted)
1 can corn kernels (15.2 ounces, drained)
1 tablespoon margarine

Directions

1. Heat the margarine in a large skillet over medium heat until melted.
2. Add the canned spinach and drained corn to the skillet and cook for 2-3 minutes.
3. Season the mixture with salt and pepper to taste.
4. Continue to cook for 2-3 minutes until the corn is heated through.

Notes

Drain and rinse the canned spinach and corn: Before cooking, make sure to drain and rinse the canned vegetables thoroughly to remove any excess salt or preservatives.

Opt for low-sodium canned vegetables: To reduce sodium intake, choose low-sodium or no-salt-added canned vegetables. Alternatively, rinse the vegetables well to remove any excess salt.

Enhance the flavors with fresh herbs: Add a burst of flavor to the dish by incorporating fresh herbs such as parsley, basil, or cilantro. These herbs will brighten up the overall taste and add freshness.

Consider adding cheese: For extra richness and depth of flavor, sprinkle some grated Parmesan or crumbled feta cheese over the dish. The salty and tangy notes of the cheese will complement the sweetness of the corn and the earthiness of the spinach.

Utilize a cast-iron skillet if available: If you have a cast-iron skillet, use it to cook the spinach and corn. The skillet will provide a caramelized exterior and maintain the vegetables' tenderness and flavor.

Nutrition Detail