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INGREDIENTS
4 ears fresh corn
1 5-ounce package shiitake mushrooms
1 onion
1 red bell pepper
1 pkg baby spinach
1 clove garlic
1 tbs minced ginger
olive oil
salt and pepper

METHOD
Remove the kernels of corn from 4 ears of fresh corn and also use 1 5-ounce package of presliced shiitake mushrooms but 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 1 small diced onion and 1 large minced clove of garlic and cook those until they start to soften up.

Next, add 1/2 deseeded and diced red pepper and the 5-ounces of sliced shiitake mushrooms and cook those along until the mushrooms have softened up a bit. Then add a heaping tbs of finely minced ginger and the fresh corn.

Leave the heat on medium high the whole time you're cooking these vegetables and after the corn has been going along for another 3-4 minutes it is time to 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 and it is good to go.