Recipe courtesy of Brigitte Nguyen
Sauteed Spinach with Roasted Red Peppers
- Level: Easy
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 84
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 475
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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.