Sauteed Spinach And Peppers Recipes

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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 Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 8



Sauteed Spinach and Peppers image

Steps:

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

Nutrition Facts : Calories 67.5 calories, Carbohydrate 7.2 g, Cholesterol 0 mg, Fat 3.8 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 293.5 mg, Sugar 2.8 g

1 large red bell pepper, coarsely chopped
1 tablespoon olive oil
1 small red onion, finely chopped
3 garlic clove (blank)s garlic cloves, minced
8 cups packed fresh spinach
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon sugar

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



Sauteed Spinach and Peppers image

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 :

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

SPINACH SAUTéED WITH GARLIC AND PEPPER

Make and share this Spinach Sautéed With Garlic and Pepper recipe from Food.com.

Provided by GaylaJ

Categories     Spinach

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6



Spinach Sautéed With Garlic and Pepper image

Steps:

  • Combine oil and garlic in a large, heavy skillet or wok and cook over medium-high heat until the garlic sizzles and releases its aroma.
  • Add the spinach and cook for 1 minute; gently turn to expose all the leaves to the heat.
  • Add the fish sauce, pepper, and water, tossing well, then cook (turning often) until the spinach is wilted and tender (1-2 minutes).
  • Transfer to a deep platter, sauce and all, and serve hot, warm, or at room temperature.

Nutrition Facts : Calories 80.8, Fat 7, SaturatedFat 0.9, Sodium 743, Carbohydrate 3.4, Fiber 1.4, Sugar 0.6, Protein 2.3

2 tablespoons vegetable oil
1 tablespoon coarsely chopped garlic
8 -10 cups fresh spinach leaves (about 1 1/4 pounds)
2 tablespoons fish sauce
1/2 teaspoon fresh ground black pepper (or more, if you love pepper like I do)
1/4 cup water

SAUTEED SPINACH AND MUSHROOMS

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6



Sauteed Spinach and Mushrooms image

Steps:

  • Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
  • Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

SAUTEED SPINACH AND RED BELL PEPPERS

Categories     Side     Sauté     Low Carb     Spinach     Bell Pepper     Bon Appétit

Yield Serves 8

Number Of Ingredients 4



Sauteed Spinach and Red Bell Peppers image

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.

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

SAUTEED SPINACH WITH ROASTED RED PEPPERS

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 serving

Number Of Ingredients 6



Sauteed Spinach with Roasted Red Peppers image

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.

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

SAUTEED SPINACH WITH ROASTED RED PEPPER

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



Sauteed Spinach with Roasted Red Pepper image

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.

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

SPINACH, MUSHROOM AND RED PEPPER SAUTE

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



Spinach, Mushroom And Red Pepper Saute image

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

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

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