Spinach and Red Pepper Saute

27 August

2 teaspoons olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 large red pepper (or 2 small), cut into ½-inch squares
2-3 tomatoes, cut into bite-sized pieces
8 cups packed spinach leaves
½ teaspoon sea salt
¼ teaspoon herb of choice for seasoning

1. In a large skillet, heat the oil over medium heat. Add the onion and garlic, cook, stirring frequently, until the onion is soft, about 7 minutes.
2. Add the bell peppers and tomatoes, and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
3. Add the spinach and sprinkle with the salt and herbs. Turn off the heat and cover for about 3 minutes to wilt the spinach.  Serve warm.

Serves 4

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