Wilted Spinach with Corn and Tomatoes
Wilted Spinach with Corn and Tomatoes is a delicious side dish. It is excellent served warm, at room temperature or chilled. Chilled, it is a perfect Summer dish to accompany your grilled burgers, hot dogs, steaks or just about any grilled entreé. The flavor combination of the wilted spinach with the corn, garbanzo beans and tomatoes with our Dusty Trails Seasoning.
We crafted our Dusty Trails Seasoning as a steak seasoning but we also use it in so many more ways, including on vegetables. Once you try it, you’ll agree that it can be used in many recipes.
Serves 4 to 6
2 Teaspoons Olive Oil
10 Ounces, (1 Package) Frozen Corn Kernels, Thawed
1 5 Ounce Bag Fresh Baby Spinach (You can slice it finer if you prefer.)
1 Cup Garbanzo Beans, Drained and Rinsed
1 Cup Cherry or Grape Tomatoes, Halved
2 Tablespoon Sheffield’s Dusty Trails Seasoning
In a large saucepan, heat oil over medium-high heat. Add thawed corn; cook until warmed through, 1 to 2 minutes.
Add the spinach and cook until wilted, about 2 minutes. Stir in the garbanzo beans and tomatoes. Sprinkle on the Dusty Trails Seasoning. Cook about 1 to 2 minutes until the tomatoes are softened a bit.
Serve immediately. You can also serve it at room temperature. It is also excellent as a cold side dish. Just transfer into a serving bowl, cover and refrigerate for an hour or two.