Spicy Corn Ragout
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INGREDIENTS
- 1/2 Red onion; diced
- 1/2 c Chicken broth
- 1 Red bell pepper; diced
- 2 tb Jalapeno peppers; chopped
- 2 tb Chicken broth
- 10 oz Spinach; trimmed and chopped
- 1/3 c Fresh basil; chopped
- 1 Garlic ; minced
- 2 c Frozen corn
- 1/4 ts Pepper
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (175g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 63 | ||
| Calories from Fat: 5 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 147.3mg | 5 % | |
| Potassium 159.3mg | 4 % | |
| Total Carbohydrate 14.4g | 4 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 13g | ||
| Protein 2.3g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 63
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