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Spinach Saute with Roasted Peppers

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Ingredients
  Extra virgin olive oil 1 Tablespoon
  Garlic 3 Clove (15 gm), peeled and smashed with flat side of chef's knife (Large Ones)
  Baby spinach 12 Ounce (2 Bags Of 6 Ounce Each)
  Salt 1⁄4 Teaspoon
  Roasted red peppers 2 , patted dry and coarsely chopped
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday

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4.15
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 331 Calories from Fat 139

% Daily Value*

Total Fat 15 g23%

Saturated Fat 1.1 g5.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1705.1 mg71%

Total Carbohydrates 26 g8.8%

Dietary Fiber 9 g36.2%

Sugars 12.8 g

Protein 10 g19.4%

Vitamin A 687.4% Vitamin C 431.2%

Calcium 37.7% Iron 49.9%

*Based on a 2000 Calorie diet

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Spinach Saute With Roasted Peppers Recipe