Spinach-and-Red Pepper Sauté
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- 3 (10-oz.) packages fresh spinach, thoroughly washed and torn
- 2 garlic cloves, pressed
- 1 tablespoon olive oil
- 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1. Sauté spinach and garlic in 1 Tbsp. hot oil in a nonstick skillet over medium-high heat 8 to 10 minutes or until spinach wilts. Drain well. Stir in remaining ingredients.
- Spinach-and-Red Pepper Sauté With Toasted Pine Nuts: Sauté 1/4 cup pine nuts in 1 Tbsp. hot oil in a nonstick skillet over medium-high heat 4 minutes or until golden. Remove from skillet. Sauté spinach and garlic in same skillet over medium-high heat 8 to 10 minutes or until spinach wilts. Drain well. Stir in pine nuts and remaining ingredients. Makes 6 servings. Prep: 10 min., Cook: 14 min.
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