Author Notes
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Ingredients
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2 cups
whole kernel corn, drained
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3 - 4 cups
fresh spinach leaves
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2
large tomatoes, diced
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1
medium onion, diced
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1 - 2
chive (green onion) blades, thinly sliced
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1 teaspoon
chopped celery
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¾ cups
chicken broth or water
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¼ teaspoons
salt
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¼ teaspoons
black pepper
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few
dashes of Worcestershire sauce
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1 - 2 tablespoons
olive oil
Directions
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Heat oil in a large saucepan over medium high heat.
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Add the onions and cook for 1 minute and then add the tomatoes. Let cook for a few minutes just until the tomates begin to soften.
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Add the corn, celery and chives. Mix well and continue cooking for another few minutes. Add the chicken broth or water. Let the vegetables cook until the liquid has reduced by half. Add the salt, black pepper and worcestershire sauce and stir.
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Add the spinach leaves and mix. The leaves will wilt quickly. Taste and adjust the seasonings if necessary.
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