Best Spinach Sauté With Red Bell Pepper Preserved Lemons Recipes
SAUTEED SPINACH AND RED BELL PEPPERS
Categories Side Sauté Low Carb Spinach Bell Pepper Bon Appétit
Yield Serves 8
Number Of Ingredients 4
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.
SAUTEED SPINACH AND PEPPERS
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
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 :
ROASTED RED PEPPERS WITH FETA, CAPERS AND PRESERVED LEMONS
Make and share this Roasted Red Peppers With Feta, Capers and Preserved Lemons recipe from Food.com.
Provided by lindseylcw
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 265.1, Fat 21.3, SaturatedFat 9, Cholesterol 44.5, Sodium 689, Carbohydrate 12.1, Fiber 3.4, Sugar 8.9, Protein 8.8
FRESH SPINACH & SWEET PEPPER SAUTE W/ ONIONS
This vegetable side dish is a great accompaniament to any meal idea. It is quick, easy and quite tasty. Best of all it is good for you. I served it with Baked Lemon Garlic Chicken, & Orzo Pilaf.
Provided by Rose Mary Mogan
Categories Vegetables
Time 15m
Number Of Ingredients 7
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.
SPINACH SAUTé WITH RED BELL PEPPER & PRESERVED LEMONS
I made this because I had a bag of spinach & a red pepper that wouldn't last much longer in the fridge, and I had been trying to think of a way to use the preserved lemons I had made.
Provided by JaneinRI
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 94.6, Fat 7.3, SaturatedFat 1, Sodium 90.5, Carbohydrate 6.2, Fiber 3.1, Sugar 1.7, Protein 3.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
