Spinach and corn are two of my absolute favorite vegetables.I can eat them in any form.But the rest of the family – lets just say, they are not in love with anything green,leafy or yellow.The husband refuses to eat anything leafy..He gets mad at me for even garnishing food with fresh Coriander or Parsley leaves. Give it to him in a form where he can’t see the leaves, he will gobble it up.Recently,we went to a cafe for brunch and it dawned me that I am the designated salad eater of the family.The husband and the daughter,dutifully passed me the greens from their plates.
Anyway,here’s my version of Creamed Spinach with corn:
Creamed Spinach with corn ( makes 2 generous servings or 3 medium serves)
Ingredients:
Baby Spinach leaves 200 gms
garlic cloves- 2 nos.
ginger- 1/2 inch piece
green chili- 1-2 as per your liking
Onion – 1 medium sized,finely chopped
corned can-1
Olive Oil -1-2 tsp
2 tbsp cream(thick/lite-your choice)
all spice powder- 1 tsp
salt to taste
Preparation:
1.Puree’ ( spinach,garlic cloves,ginger,green chili) in the food processor.
2.Heat a tsp of olive oil in a pan,add and fry the onion till translucent( you can also use shallots)
3.Add a cup of corn( I used canned corn,after draining the broth and rinsing with water)
4.Add the spinach Puree,salt and all-spice powder.
5.When the raw smell disappears,lower the flame and add the cream. Serve hot.
To give it an Indian flavor,when serving with Naan or roti,I just replace the all-spice powder with Kitchen King Masala Powder(MDH/Everest brand) and serve with rice or roti.
USP- Quick,Nutritious and Delicious.
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