Title: Spicy corn ragout
 Categories: Low fat, Vegetables, Healthy and
      Yield: 4 Servings
 
      2 tb Chicken broth
      1    Garlic clove; minced
    1/2    Red onion; diced
      1    Red bell pepper; diced
      2 tb Jalapeno peppers; chopped
      2 c  Frozen corn
    1/2 c  Chicken broth
     10 oz Spinach; trimmed and chopped
    1/4 ts Pepper
    1/3 c  Fresh basil; chopped
 
  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.
  
  NOTES : Original recipe calls for 1 teaspoon of olive oil for frying
  the garlic and onion.  I substituted the chicken broth.