Spinach Sauté With Red Bell Pepper Preserved Lemons Recipes

FRESH SPINACH & SWEET PEPPER SAUTE W/ ONIONS

Steps:

• 1. Add butter and olive oil to a large skillet, and allow butter to melt.
• 2. Stir in chopped onions and chopped red bell peppers, and saute for about 4-5 minutes.
• 3. Add washed baby leaf spinach to skillet, add salt and pepper & optional minced garlic if desired. Stir to mix with peppers, then cover with lid, and allow to wilt, stir just until spinach has wilted. Remove from heat.
• 4. Serve immediately while still hot.

SAUTEED SPINACH AND PEPPERS

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.

SPINACH, MUSHROOM AND RED PEPPER SAUTE

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!

SAUTEED SPINACH AND RED BELL PEPPERS

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.

ROASTED RED PEPPERS WITH FETA, CAPERS AND PRESERVED LEMONS

Steps:

• Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently.
• When they are softened and their skins begin to blacken place them in a plastic bag, seal and leave to stand for 15 minutes.
• Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate.
• Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top.
• Sprinkle with a little salt if required.

GARLIC SPINACH & BELL PEPPERS

Steps:

• Shred spinach and cook in dry skillet until wilted (about two minutes), transfer to plate.
• Heat oil in same skillet.
• Cook garlic and pepper for one minute.
• Add spinach, red pepper, salt and pepper.
• Cook, stirring often, for 4 minutes or until red pepper is tender crisp.

SAUTEED SPINACH WITH ROASTED RED PEPPERS

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.

QUICK PRESERVED LEMON

Steps:

• Combine ingredients in a small skillet over medium high heat; stir to dissolve salt.
• Cover, reduce heat to low, simmer until lemon slices are nearly tender (peel will appear translucent), about 10 minutes.
• Cool; store in the refrigerator up to one week.

SPINACH SAUTé WITH RED BELL PEPPER & PRESERVED LEMONS

Steps:

• Heat the oil in a medium saucepan, add garlic, red pepper and lemon.
• Cook until garlic is golden, and pepper and lemon is softened.
• Add spinach and cook until limp.