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Spinach With Corn and Tomatoes

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“I believe this came in an email that I get from Martha Stewart magazine. Again, the photo looked delicious! This sounds like it would be great for vegetarians! I have not tried it, but if you do, I hope you enjoy!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
  2. Add 1 package (10 ounces) frozen corn kernels, thawed.
  3. Cook until warmed through, 1 to 2 minutes.
  4. Add 4 cups baby spinach (about 5 ounces), finely sliced.
  5. Cook until wilted, 1 to 2 minutes.
  6. Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.

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