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Spicy Corn Ragout

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Submitted by ponchonb

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML CHICKEN BROTH
1 1
CLOVE CLOVE GARLIC
minced
½ 0.5
EACH EACH RED ONION
diced
1 1
EACH EACH SWEET RED BELL PEPPERS
diced
2 3E+1
TABLESPOONS ML JALAPEÑO PEPPER
2 473
CUPS ML CORN
frozen
½ 118
CUP ML CHICKEN BROTH
10 289
OUNCES ML/G SPINACH
trimmed, chopped
¼ 1.3
TEASPOON ML BLACK PEPPER
79
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 103 13% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 76mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 36% Vitamin C 82%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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