3 Clove (15 gm), peeled and smashed with flat side of chef's knife (Large Ones)
12 Ounce (2 Bags Of 6 Ounce Each)
Roasted red peppers
2 , patted dry and coarsely chopped
1. Combine oil and garlic in a large nonstick skillet over medium heat. Cook, stirring often and pressing down on garlic, until golden, about 1 minute. Remove and discard garlic, if desired.
2. Add spinach in 2 or 3 batches, tossing with tongs. When all has been added, season with salt and cook, tossing, until wilted, about 2 minutes. Add peppers and cook, tossing, until heated through, about 1 minute longer. Transfer to a warm dish and serve.