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Bon Appétit

Sauteed Spinach and Red Bell Peppers

4.4

(8)

Recipe information

  • Yield

    Serves 8

Ingredients

2 red bell peppers
3 tablespoons butter
3 tablespoons olive oil
6 6-ounce packages baby spinach leaves, trimmed

Preparation

  1. Step 1

    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.)

    Step 2

    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.

    Step 3

    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.

TagsBell PepperVegetableSpinachLeafy GreensSideDinnerGluten FreeNut FreeVegetarianKetoQuickEasy30 Minutes or LessWeeknight Meals5 Ingredients or FewerSauteBon Appétit
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