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Spicy corn ragout

Yield: 4 Servings

Ingredients:

• 2 tb Chicken broth
• 1 Garlic clove; minced
• 1/2 Red onion; diced
• 1 Red bell pepper; diced
• 2 tb Jalapeno peppers; chopped
• 2 c Frozen corn
• 1/2 c Chicken broth
• 10 oz Spinach; trimmed and chopped
• 1/4 ts Pepper
• 1/3 c Fresh basil; chopped

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.

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