Creamed Corn With Spinach

1. 1

   Steam spinach in a heat-proof glass bowl in microwave, 1.5 to 2 minutes, until wilted. When cool enough to handle, squeeze as much liquid from the spinach as possible. Move to cutting board and roughly chop the spinach. Set aside.

2. 2

   Heat olive oil (one or two turns) and/or butter in a large saute pan, saute shallots until golden. Add red bell pepper and jalapeno and saute until soft.

3. 3

   Add the corn and spinach to the pan, stir to combine; add the cream and let simmer for a few minutes to thicken slightly. Add Parmesean cheese handful at a time, stirring after each addition. Add salt and fresh ground pepper to taste. Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.