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Holiday Spinach with Red Pepper Ribbons

Yield Makes 4 servings
Drizzle this dish with a good quality extra virgin olive oil just before serving.


  • 2 red bell peppers
  • 3 teaspoons minced garlic
  • 1 tablespoon olive oil
  • 3 (6-ounce) packages fresh baby spinach
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup pine nuts, toasted
  • 2 teaspoons balsamic vinegar (optional)

How to Make It

  1. Bake peppers on a lightly greased aluminum foil-lined baking sheet at 400° for 30 minutes or until peppers look blistered.

  2. Place peppers in a zip-top plastic bag, and seal. Let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into thin slices. Set aside.

  3. Sauté garlic in hot olive oil in a large skillet over medium heat 2 minutes. Add spinach, 1 bag at a time, and sauté just until spinach begins to wilt. Add salt and pepper. Cover and reduce heat to medium low. Cook 2 to 3 more minutes or until spinach is completely wilted.

  4. Drain spinach and return to skillet. Stir in sliced roasted peppers, pine nuts, and, if desired, vinegar. Cook over medium heat 5 minutes or until thoroughly heated, gently tossing to coat.

  5. Kitchen Express: Substitute 1 (7-ounce) jar roasted red bell peppers, drained and sliced, for 2 red bell peppers. Omit baking procedure, and proceed as directed.