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Sautéed Spinach with Corn and Mushrooms
Serves
Earthbound Farm Organic Baby Spinach is so sweet and tender that it doesn't need to be blanched before cooking. This quick sauté of vegetables makes a tasty side dish for roasts as well as fish. Button mushrooms will work perfectly, or you can use an assortment of cultivated and wild mushrooms.
Ingredients
| 3 tablespoons | olive oil |
| 4 cups | sliced fresh mushrooms (about 1/2-inch thick) |
| 1/4 cup | white wine |
| 2 cups | fresh corn kernels (about 3 ears) |
| 8 ounces | Earthbound Farm Organic Baby Spinach |
| 2 tablespoons | fresh tarragon or dill |
| Sea salt (to taste) | |
| freshly ground pepper (to taste) |
Directions
Heat the oil in a large skillet; when hot, add the mushrooms. Sauté over medium high heat for 5 minutes, stirring constantly.
Add the wine and corn, and cook for 2 minutes.
Add the spinach and stir until it wilts. Add the fresh herbs and season to taste with salt and pepper. Serve immediately.
