Sauteed Corn Spinach And Green Beans Recipes

SAUTEED CORN, SPINACH, AND GREEN BEANS

Sauteed Corn, Spinach, and Green Beans image

Save time by shopping smart: Combine pre-prepped frozen vegetables with bagged greens. A pinch of dried thyme and a dash of vinegar are homey touches.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 box (10 ounces) frozen corn kernels
1 box (10 ounces) frozen cut green beans
5 ounces baby spinach
1/4 teaspoon dried thyme leaves
coarse salt and ground pepper
2 teaspoons white-wine vinegar

Steps:

In a large skillet, heat oil over medium-high. Add corn and green beans, and cook until green beans are warmed through, 4 to 6 minutes.
Add spinach and thyme; season with salt and pepper. Cook, tossing, until spinach is wilted, 1 to 2 minutes. Stir in vinegar; season with salt and pepper.

Nutrition Facts : Calories 129 g, Fat 4 g, Fiber 5 g, Protein 4 g

SIMPLY SAUTEED SPINACH AND GREEN BEANS WITH GARLIC

Simply Sauteed Spinach and Green Beans With Garlic image

Simple and a nice side dish for almost anything. Feel free to use either fresh or frozen green beans. I served this with roasted Cornish game hens and pureed winter squashes with orange. Enjoy!

Provided by Penny Stettinius

Categories Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 cups frozen green beans, thawed and drained
2 cups fresh spinach leaves, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
kosher salt & freshly ground black pepper

Steps:

Heat a large skillet and then add the olive oil.
When the oil is nice and hot throw in the green beans and season with salt and pepper.
Add the spinach and let that wilt down, stirring occasionally.
Add in the garlic and the butter and stir over low-medium heat. You don't want the garlic to brown but you do want it to cook for about 5-10 minutes and incorporate all the flavors.
Taste and re-season if needed.
Remove from the heat and serve!

SAUTéED CORN, GREENS, BACON AND SCALLIONS

Sautéed Corn, Greens, Bacon and Scallions image

This recipe came to The Times by way of Katie Workman, author of "The Mom 100 Cookbook," a book for parents who want to feed their kids (and themselves) wholesome meals that also taste good. She took as her motto for the vegetables chapter: "They can't eat only raw baby carrots for the rest of their lives." She believes that reasonably lavish applications of fat (bacon bits, butter, cheese, oil) make vegetables instantly palatable, and she is right. Her default technique is to sauté a shallot in butter, turn the vegetables in the pan until they start to soften, then cover tightly and let them cook in their own steam, testing them often. Here, a colorful medley of fresh corn, bell pepper, and kale are sautéed with bacon fat, butter and shallots, then tossed with bacon bits and scallions. It's endlessly versatile - substitute carrots or summer squash for peppers, onions for shallots, spinach for kale - and could very well win over the pickiest of eaters.

Provided by Julia Moskin

Categories easy, quick, weeknight, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 slices bacon, cut crosswise into 1-inch-wide strips
1 tablespoon unsalted butter
1 shallot or small onion, minced
3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)
1/2 cup chopped red or orange bell pepper (or carrot)
Pinch red pepper flakes
Coarse salt and freshly ground black pepper
2 or 3 scallions, white and light green parts, thinly sliced
4 to 6 cups shredded, de-stemmed greens, like chard or kale (or whole baby spinach, or another tender green)

Steps:

Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 527 milligrams, Sugar 7 grams, TransFat 0 grams

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