Buttered Spinach with Corn

Ingredients

• Spinach2 cup (60 g)
• Butter1 tablespoon (30 g)
• Corn1/2 unidad (125 g)
• Spearmint Leaves1 leaf (1 g)

Instructions

1. 1

   Step 1

   Shell the corn and boil in salted water for 10-12 minutes or until softened. Remove and drain well.

2. 2

   Step 2

   Wash the spinach leaves, dry well and cut into strips.

3. 3

   Step 3

   In a pan over medium heat, melt the butter and add the spinach and chopped spearmint. Season with salt and pepper to taste.

4. 4

   Step 4

   Cook for 1 minute or until the spinach has wilted.

5. 5

   Step 5

   Serve the buttered corn kernels and spinach on a plate. You can sprinkle with some toasted sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Buttered Spinach with Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.