Authors: A Veggie Venture
~more recently updated recipes~
Original June 2005 Post on "Day 65": Isn't it pretty? And it just tasteslike summer! The original recipe called for three time more fat and roasting peppers. I dismissed the former, planned for the latter. But as time ran out, I turned to one of the great convenience products in the vegetable world, a jar of roasted peppers. For a couple of bucks, a jar holds 5 - 6 peppers. They're not quite so delectable as just-roasted (How to Roast Peppers) but for the time and money, can't be beat. In just a few minutes, supper was on the table, including this plate-brightening spinach, a beautiful bed for grilled lamb chops.
2012 Update: This is so simple, it's hardly a "recipe". Nonetheless, it's a tasty way to eat more greens and appeal to the eyes as well. Very good, in summer, yes, but even in the middle of winter when our bodies becomes so starved for fresh produce.
RECIPE for SPINACH WITH ROASTED PEPPER
Hands-on time: 10 minutes
Time to table: 15 minutes
1 tablespoon olive oil (or 1/2 butter, 1/2 olive oil)
1 - 2 jarred roasted peppers, chopped
16 ounces curly spinach
Salt & pepper to taste
Heat the olive oil in a large, deep skillet over MEDIUM HIGH. Add the peppers and sauté until heated through. Lift the peppers out of the skillet, leaving all the oil and liquid in the pan. Add the spinach, in batches if necessary, and toss with liquid. Cover and cook until spinach is cooked but still bright green, about 5 minutes, stirring occasionally. Return peppers to the pan and gently stir into spinach. Season generously with salt and pepper.
ALANNA's TIPS & KITCHEN NOTES
Fresh spinach is just so much better than frozen spinach. It takes a little time to clean well but is worth the fresh flavor. For this recipe, choose the curly spinach, not the baby spinach which is too tender for cooking and thus better for salads.
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2005