From the Pantry Butler kitchen

Spinach, Tomatoes, and Corn

5 servings

Spinach, Tomatoes, and Corn

Canned veggies make this dish easy to prepare at any time of the year! No fresh veggies necessary. USDA MyPlate Kitchen — Creative Recipes for Less Familiar USDA Commodities Used by Household Programs — USDA Food and Nutrition Service — Food Distribution Service (public domain), via myplate.food

Ingredients

  • 1 cup canned spinach
  • 1 can (15.5 ounces) low-sodium diced tomatoes
  • 1 can (15.2 ounces) low-sodium corn, drained
  • 3 cups water
  • 1 tablespoon margarine

Method

  1. Wash hands with soap and water.
  2. Place all ingredients in a large saucepan.
  3. Cover.
  4. Heat thoroughly over medium-high heat, about 10 minutes.
  5. Add seasonings to taste.

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