Recipe courtesy of Brigitte Nguyen

Sauteed Spinach with Roasted Red Peppers

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 serving
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1 tablespoon olive oil

1/2 teaspoon crushed red pepper

2 cloves garlic, minced

1 pound baby spinach

One 12-ounce jar or 3 roasted red peppers, drained and julienned

Salt and pepper


  1. Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.