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
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.
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
- 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