Spinach With Corn

• 1 10-ounce package fresh spinach
• 4 tablespoons butter (or bacon fat)
• 1 clove garlic, minced
• 1 large shallot, minced
• 1 cup frozen kernel corn
• 2 tablespoons chopped fresh basil (or 1/2 teaspoon each ground cumin and coriander)
• Salt as desired

1. Wash spinach and chop coarsely.
2. Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
3. Add corn, cover skillet, raise heat to medium and cook 3 minutes.
4. Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)

fresh spinach, butter, clove garlic, shallot, frozen kernel corn, fresh basil, salt

Taken from cooking.nytimes.com/recipes/2450 (may not work)