Sauteed Spinach And Red Bell Peppers
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Char peppers over gas flame or in broiler until blackened on all sides
2
Enclose in paper bag and let stand 10 minutes
3
Peel, seed and cut peppers into matchstick-size strips
4
(Can be prepared 1 day ahead
5
Cover and refrigerate
6
) Melt 1 tablespoon butter in heavy large pot over medium-high heat
7
Add roasted peppers and sauté until heated through, about 3 minutes
8
Transfer to medium bowl
9
Cover to keep warm
10
Melt 1 tablespoon butter and 1 1/2 tablespoons oil in same pot over medium-high heat
11
Add half of spinach and cook just until wilted, about 3 minutes
12
Transfer spinach to bowl with roasted peppers
13
Repeat with remaining 1 tablespoon butter, 1 1/2 tablespoons oil and spinach
14
Toss spinach and peppers to combine
15
Season with salt and pepper
16
Char peppers over gas flame or in broiler until blackened on all sides
17
Enclose in paper bag and let stand 10 minutes
18
Peel, seed and cut peppers into matchstick-size strips
19
(Can be prepared 1 day ahead
20
Cover and refrigerate
21
) Melt 1 tablespoon butter in heavy large pot over medium-high heat
22
Add roasted peppers and sauté until heated through, about 3 minutes
23
Transfer to medium bowl
24
Cover to keep warm
25
Melt 1 tablespoon butter and 1 1/2 tablespoons oil in same pot over medium-high heat
26
Add half of spinach and cook just until wilted, about 3 minutes
27
Transfer spinach to bowl with roasted peppers
28
Repeat with remaining 1 tablespoon butter, 1 1/2 tablespoons oil and spinach
29
Toss spinach and peppers to combine
30
Season with salt and pepper