Best 9 Sauteed Corn Spinach And Green Beans Recipes

SAUTEED CORN, SPINACH, AND GREEN BEANS

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.

GARLICKY CREAMED CORN AND SPINACH

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.

SAUTEED CORN AND GREEN PEPPERS

Steps:

• In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

SAUTEED SPINACH AND WHITE BEANS

Steps:

• Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
• Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

SAUTéED CORN, GREENS, BACON AND SCALLIONS

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.

GREEN BEANS AND SWEET CORN

Steps:

• Cook or steam green beans until just tender.
• In a large skillet melt butter. Cook shallots or onion and red pepper over medium high heat about 3 minutes or until slightly wilted.
• Add green beans and corn and cook about 2 minutes until heated through.
• Add salt and pepper to taste. Combine herbs and stir in half of them.
• Remove mixture to a serving dish and sprinkle with remaining herbs.
• If using dried herbs, reduce to 1/2 tsp each and add a little fesh chopped parsley to the second herb treatment.

GREEN BEAN & CORN MEDLEY

Steps:

• In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

SPINACH WITH CORN AND TOMATOES

Steps:

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

BEANS & SPINACH

Steps:

• In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.