Spicy Corn Ragout

Course : Vegetables
Serves: 4
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2 Tablespoons Chicken Broth
1 clove Garlic -- minced
1/2 medium red onion -- diced
1 medium red bell pepper -- diced
2 tablespoons jalapeno Peppers -- chopped
2 Cups Frozen Corn
1/2 Cup Chicken Broth
10 Ounces Spinach -- trimmed and chopped
1/4 Teaspoon Pepper
1/3 Cup Fresh Basil -- chopped

Preparation / Directions:

Heat oil in large, deep skillet or Dutch oven. Add garlic and onion. Cook gently until tender and fragrant, but do not brown. Add red peppers, and jalapenos. Cook for 5 to 10 minutes. Stir in corn and mix together well. Add stock and bring to a boil. Cook gently for 5 minutes. Stir in spinach and cook for 5 minutes longer, just until wilted. Add pepper, salt, if desired and basil. Taste and adjust seasonings, if necessary.

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