Summer Vegetable SkilletModified from Cooking LightSummer Vegetable SkilletIngredients1 tablespoon extra-virgin olive oil1 cup fresh English peas, shelled1 cup fresh yellow corn kernels (about 2 ears)2 teaspoons minced jalapeno1 large garlic clove, minced1 cup okra, trimmed and cut into 1/4-inch pieces1 cup fresh baby spinach1 cup cherry tomatoes, quartered2 tablespoons fresh lime juicesalt and freshly ground pepper to tasteDirections 1. Heat the olive oil over medium-high heat. Add the shelled peas and enough water to barely cover. Cook over high heat for two minutes. 2. Add corn; sauté 3 minutes. 3. Add jalapeño, garlic, and okra; saute 3 more minutes. 4. Stir in spinach leaves, and cook another 2 minutes, until leaves have begun to wilt. 5. Stir in tomatoes, then remove from heat. Add remaining ingredients.Serves 4.
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