| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Low fat, Vegetables, Healthy and |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Chicken broth |
| 1 |
|
Garlic clove; minced |
| 1/2 |
|
Red onion; diced |
| 1 |
|
Red bell pepper; diced |
| 2 |
tb |
Jalapeno peppers; chopped |
| 2 |
c |
Frozen corn |
| 1/2 |
c |
Chicken broth |
| 10 |
oz |
Spinach; trimmed and chopped |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Fresh basil; chopped |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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