New Roots Organics
Organic Recipes > Salad or Side > Sauteed Spinach with Roasted Red Pepper

Sauteed Spinach with Roasted Red Pepper (Serves 4)
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Prep time: 10 minutes. Total time: 30 minutes

1 medium red bell pepper 2 tablespoons extra-virgin olive oil 2 medium shallots, thinly sliced lengthwise 1 pound baby or regular spinach, tough stems discarded 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 2 teaspoons fresh lemon juice

  1. Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

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