Sauteed Spinach With Roasted Red Peppers Recipes

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SAUTEED SPINACH AND PEPPERS



Sauteed Spinach and Peppers image

We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet red pepper, coarsely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

  • In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Nutrition Facts :

SAUTEED SPINACH WITH ROASTED RED PEPPER



Sauteed Spinach with Roasted Red Pepper image

Roasted red peppers give spinach some much-needed sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

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

Steps:

  • 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.

SUPER EASY SPINACH AND RED PEPPER SALAD



Super Easy Spinach and Red Pepper Salad image

This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.

Provided by CANDUS_P

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 5

1 (6 ounce) package baby spinach
1 red bell pepper, chopped
½ cup grated Parmesan cheese
¼ cup olive oil
¼ cup rice vinegar

Steps:

  • In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
  • In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 2.6 g, Cholesterol 7.3 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 150.5 mg, Sugar 1 g

SAUTEED SPINACH WITH ROASTED RED PEPPERS



Sauteed Spinach with Roasted Red Peppers image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 serving

Number Of Ingredients 6

1 tablespoon olive oil
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 pound baby spinach
One 12-ounce jar or 3 roasted red peppers, drained and julienned
Salt and pepper

Steps:

  • Heat the olive oil in a large saute pan over medium heat. Add the crushed red pepper and garlic and cook briefly, about 1 minute, being careful not to brown the garlic. Add the spinach and cook until wilted. Add the roasted red peppers, season with salt and pepper and toss to combine.

SAUTEED SPINACH AND RED BELL PEPPERS



Sauteed Spinach and Red Bell Peppers image

Categories     Side     Sauté     Low Carb     Spinach     Bell Pepper     Bon Appétit

Yield Serves 8

Number Of Ingredients 4

2 red bell peppers
3 tablespoons butter
3 tablespoons olive oil
6 6-ounce packages baby spinach leaves, trimmed

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and cut peppers into matchstick-size strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add roasted peppers and sauté until heated through, about 3 minutes. Transfer to medium bowl. Cover to keep warm.
  • Melt 1 tablespoon butter and 1 1/2 tablespoons oil in same pot over medium-high heat. Add half of spinach and cook just until wilted, about 3 minutes. Transfer spinach to bowl with roasted peppers. Repeat with remaining 1 tablespoon butter, 1 1/2 tablespoons oil and spinach. Toss spinach and peppers to combine. Season with salt and pepper.

SPINACH WITH ROASTED RED PEPPER



Spinach With Roasted Red Pepper image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

1 pound loose spinach or 10 ounces packaged spinach
1 whole roasted red pepper
1/2 teaspoon grainy mustard
1 teaspoon rice vinegar
1 teaspoon olive oil

Steps:

  • Wash spinach and remove tough stems.
  • Steam the spinach in the water clinging to its leaves.
  • Rinse the pepper, and cut into julienne strips.
  • In a serving bowl, whisk together the mustard, vinegar and oil.
  • Drain spinach thoroughly, and mix with red pepper and dressing.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 3 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams

SPINACH AND ROASTED RED PEPPER SALAD



Spinach and Roasted Red Pepper Salad image

Categories     Salad     Leafy Green     Pepper     Vegetarian     Quick & Easy     Dinner     Lunch     Spinach     Winter     Healthy     Potluck     Gourmet

Yield Serves 6

Number Of Ingredients 6

4 red bell peppers
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil
1/2 pound fresh baby spinach (about 8 cups packed)

Steps:

  • Quick-roast and peel pepper . Cut roasted peppers into 1/2-inch-wide strips. In a small bowl whisk together honey, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and black pepper. Roasted peppers and vinaigrette may be prepared 2 days ahead and chilled separately, covered.
  • In a large bowl toss roasted peppers and spinach with vinaigrette and salt and black pepper to taste.

SAUTED SPINACH AND PEPPERS



Sauted Spinach and Peppers image

Make and share this Sauted Spinach and Peppers recipe from Food.com.

Provided by weekend cooker

Categories     Peppers

Time 10m

Yield 4 sides, 4 serving(s)

Number Of Ingredients 8

1 large sweet red pepper, coarsely chopped
1 tablespoon olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
8 cups fresh spinach, packed
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

  • In a large non-stick skillet, saute red pepper in oil for 1 minute.
  • Add onion, and garlic, saute for 1-2 minutes, or until tender.
  • Stir in spinach, salt, pepper, and sugar, saute for 1-2 minutes or until spinach is wilted, and tender.
  • Serve with slotted spoon.

SPINACH, MUSHROOM AND RED PEPPER SAUTE



Spinach, Mushroom And Red Pepper Saute image

Make and share this Spinach, Mushroom And Red Pepper Saute recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 large red capsicum, cut into half inch squares
1/2 lb mushroom, thinly sliced
8 cups fresh spinach leaves, packed
1/2 teaspoon salt
1/4 teaspoon marjoram

Steps:

  • In a non-stick Dutch oven or a flame-prrof casserole dish, heat oil over medium flame.
  • Add the onions and garlic.
  • Cook, stirring frequently, until the onion is soft (about 7 minutes).
  • Add the bell pepper (capsicum) and mushrooms.
  • Cook, stirring frequently, until the veggies are tender (about 7 minutes).
  • Add spinach.
  • Sprinkle salt and marjoram.
  • Cover.
  • Cook, stirring occasionally, until the spinach wilts (about 4 minutes).
  • Serve hot!

Nutrition Facts : Calories 67.7, Fat 2.8, SaturatedFat 0.4, Sodium 342.7, Carbohydrate 9.1, Fiber 3, Sugar 3.7, Protein 4.2

ROASTED PEPPER SPINACH SALAD



Roasted Pepper Spinach Salad image

This refreshing, colorful salad comes from Jillian Moseley-Williams of Barrie, Ontario. The spinach leaves are tossed with sliced veggies and a tangy red wine vinaigrette.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 5

1 medium sweet red pepper
1/3 cup thinly sliced fresh mushrooms
1/2 small zucchini, julienned
1/4 cup red wine vinaigrette
2 cups fresh baby spinach

Steps:

  • Broil the red pepper 4 in. from the heat until skin blisters, about 2 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred pepper skin. Remove stem and seeds. Finely slice pepper; place in a bowl. Add mushrooms, zucchini and vinaigrette; marinate for at least 10 minutes. Place spinach in a serving bowl; add vegetables and toss gently to coat.

Nutrition Facts : Calories 45 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 436mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

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