Sauteed Spinach & Red Peppers
Yield
8 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
olive oil
|
|
| 2 | each |
sweet red bell peppers
medium, seeded, sliced |
|
| 2 | each |
garlic cloves
|
|
| 1 | pinch |
red pepper flakes
crushed |
*
|
| 8 | cups |
spinach
steamed, rinsed |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 5 | ml |
olive oil
|
|
| 2 | each |
sweet red bell peppers
medium, seeded, sliced |
|
| 2 | each |
garlic cloves
|
|
| 1 | pinch |
red pepper flakes
crushed |
*
|
| 1.9 | l |
spinach
steamed, rinsed |
|
| 1.3 | ml |
salt
|
|
Directions
In large skillet, heat oil. Add bell pepers, garlic, and pepper flakes.
Cook stirring frequently for 3 to 4 minutes.
Add spinach, with water still clinging to the leaves to the skillet.
Sprinkle with salt.
Increase heat to medium-high and cook, stirring occasionally, three minutes or until vegetables are tender.
Each half cup serving provides: ½ FA and 2V.
