Spinach, Corn & Fennel Seed Side
How to Make a Spinach, Corn and Fennel Seed Side Dish
An Original Recipe by Sharon and Kim
1 box frozen spinach
1/2 bag frozen corn
2 cups of chicken stock
Fennel seeds to taste
Put the spinach in a large pan and warm until defrosted. Leave the water in the pan.
Add the corn.
Cook over a medium-to-low heat until most of the water is evaporated.
Add the chicken stock in stages.
Before the stock is finished, add the fennel seeds and cook down.
Here's what you need to know to be an expert about this recipe!
Fennel is indigenous to the Mediterranean and the Latin word for fennel means "hay."
Using vegetable stock can easily make this a vegan recipe.
Spinach was among the first commercially frozen foods developed by Clarence Birdseye, who found instant freezing vastly improved taste.
The frozen vegetables and ready stock are convenient when you are making a last-minute dish, as we were. Of course fresh can be great in this recipe and if you have time, you can freeze homemade stock for later use.
Fennel can help with blood pressure, stomach complaints and provides vitamin A for better eyesight.