Spicy Corn Ragout
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
chicken broth
|
|
| 1 | clove |
garlic
minced |
|
| ½ | each |
red onion
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 2 | tablespoons |
jalapeño pepper
|
|
| 2 | cups |
corn
frozen |
|
| ½ | cup |
chicken broth
|
|
| 10 | ounces |
spinach
trimmed, chopped |
|
| ¼ | teaspoon |
black pepper
|
|
| ⅓ | cup |
basil
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
chicken broth
|
|
| 1 | clove |
garlic
minced |
|
| 0.5 | each |
red onion
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 3E+1 | ml |
jalapeño pepper
|
|
| 473 | ml |
corn
frozen |
|
| 118 | ml |
chicken broth
|
|
| 289 | ml/g |
spinach
trimmed, chopped |
|
| 1.3 | ml |
black pepper
|
|
| 79 | ml |
basil
fresh |
*
|
Directions
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 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.
NOTES : Original recipe calls for 1 teaspoon of olive oil for frying the garlic and onion.
I substituted the chicken broth.
