Ingredients

1 tablespoon extra-virgin olive oil
1 cup fresh English peas, shelled
1 cup fresh yellow corn kernels (about 2 ears)
2 teaspoons minced jalapeno
1 large garlic clove, minced
1 cup okra, trimmed and cut into 1/4-inch pieces
1 cup fresh baby spinach
1 cup cherry tomatoes, quartered
2 tablespoons fresh lime juice
salt and freshly ground pepper to taste

Directions

1. Heat the olive oil over medium-high heat. Add the shelled peas and enough water to barely cover. Cook over high heat for two minutes.
2. Add corn; sauté 3 minutes.
3. Add jalapeño, garlic, and okra; saute 3 more minutes.
4. Stir in spinach leaves, and cook another 2 minutes, until leaves have begun to wilt.
5. Stir in tomatoes, then remove from heat. Add remaining ingredients.

Serves 4.

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