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Garlic Curry

• 4 ears of fresh corn
• 1 5-ounce package of pre-sliced shiitake mushrooms
• 1 small diced onion
• 1 large minced clove of garlic
• 1/2 deseeded and diced red pepper
• 1 heaping tbs of finely minced ginger
• baby spinach
• salt
• pepper
• extra virgin olive oil


Remove the kernels from the ears of corn. Then, get started by cooking the garlic and onions first. Add a good splash of olive oil to a large nonstick pan on medium high heat and add the diced onion and minced garlic, and cook those until they start to soften.

Next, add the deseeded and diced red pepper half and the 5 ounces of sliced shiitake mushrooms and cook until the mushrooms soften.

Then add the finely minced ginger and the fresh corn.

Leave the heat on medium high the whole time, and after the corn has cooked for about 3-4 minutes, add the baby spinach.

Add the spinach a handful or two at a time and let it wilt into the mix and then season it with salt and pepper.

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