Spinach Saute with Roasted Peppers

By bucky

  • 1 tablespoon extra virgin olive oil

  • 3 large garlic cloves, peeled and smashed with flat side of chefs knife

  • 2 (6-ounce) bags baby spinach

  • 1/4 teaspoon salt

  • 2 roasted red pepers, 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

Nutritional Facts

net carbs 1g carbs 3.5g fiber 2.5g protein 2.5g fat 3.5g calories 51 prep time 2 minutes cook time 7 minutes


4 replies

Avera 2009-02-14 00:57:27 -0600 Report

This sounds really good. I like the fact that it is both low carb and low calorie. Baby spinach is always so tender and good for recipes such as this.