Sauted Spinach And Peppers Recipes

SAUTEED SPINACH WITH ROASTED RED PEPPER

Steps:

• Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
• Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

SAUTEED SPINACH AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

SAUTED SPINACH AND PEPPERS

Steps:

• In a large non-stick skillet, saute red pepper in oil for 1 minute.
• Add onion, and garlic, saute for 1-2 minutes, or until tender.
• Stir in spinach, salt, pepper, and sugar, saute for 1-2 minutes or until spinach is wilted, and tender.
• Serve with slotted spoon.

SAUTEED SPINACH WITH ROASTED RED PEPPERS

Steps:

• 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.

SAUTEED SPINACH AND RED BELL PEPPERS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and cut peppers into matchstick-size strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add roasted peppers and sauté until heated through, about 3 minutes. Transfer to medium bowl. Cover to keep warm.
• Melt 1 tablespoon butter and 1 1/2 tablespoons oil in same pot over medium-high heat. Add half of spinach and cook just until wilted, about 3 minutes. Transfer spinach to bowl with roasted peppers. Repeat with remaining 1 tablespoon butter, 1 1/2 tablespoons oil and spinach. Toss spinach and peppers to combine. Season with salt and pepper.

GARLIC SPINACH & BELL PEPPERS

Steps:

• Shred spinach and cook in dry skillet until wilted (about two minutes), transfer to plate.
• Heat oil in same skillet.
• Cook garlic and pepper for one minute.
• Add spinach, red pepper, salt and pepper.
• Cook, stirring often, for 4 minutes or until red pepper is tender crisp.

SAUTéED SPINACH AND RED PEPPERS

Steps:

• In a large skillet, heat the oil over moderate heat.
• Add the onion and garlic and sauté for 5 minutes.
• Add the bell pepper and sauté for 3 minutes.
• Add the spinach, sprinkle with the salt and sugar and cook, turning for 4 minutes or until the spinach is wilted.

SPINACH, MUSHROOM AND RED PEPPER SAUTE

Steps:

• In a non-stick Dutch oven or a flame-prrof casserole dish, heat oil over medium flame.
• Add the onions and garlic.
• Cook, stirring frequently, until the onion is soft (about 7 minutes).
• Add the bell pepper (capsicum) and mushrooms.
• Cook, stirring frequently, until the veggies are tender (about 7 minutes).
• Add spinach.
• Sprinkle salt and marjoram.
• Cover.
• Cook, stirring occasionally, until the spinach wilts (about 4 minutes).
• Serve hot!

SAUTEED SPINACH AND PEPPERS

Steps:

• In a large nonstick skillet, saute red pepper in oil for 1 minute. Add onion and garlic; saute until tender, about 1-1/2 minutes longer. Stir in the spinach, salt, pepper and sugar; saute for 1-2 minutes or until spinach is wilted and tender. Serve with a slotted spoon.

FRESH SPINACH & SWEET PEPPER SAUTE W/ ONIONS

Steps:

• 1. Add butter and olive oil to a large skillet, and allow butter to melt.
• 2. Stir in chopped onions and chopped red bell peppers, and saute for about 4-5 minutes.
• 3. Add washed baby leaf spinach to skillet, add salt and pepper & optional minced garlic if desired. Stir to mix with peppers, then cover with lid, and allow to wilt, stir just until spinach has wilted. Remove from heat.
• 4. Serve immediately while still hot.