Sauteed spinach with roasted peppers and goat cheese
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3 to 4 Servings
, or butter
, or 1 large bunch, trimmed
thinly sliced roasted red
Heat 1 tbsp (15 mL) olive oil or butter in a large frying pan and set over medium-high. When hot, add 2 minced garlic cloves and stir until fragrant, about 1 min. Add an 8-oz (227-g) bag of fresh spinach or 1 large or 2 small bunches, trimmed. Add 2 thinly sliced roasted red peppers. Stir until wilted, about 3 min. Pan will be very full, so you may need to add spinach gradually. Squeeze 1 tbsp (15 mL) juice from a lemon overtop. Sprinkle with 1/8 tsp (0.5 mL) salt. Stir to mix. Sprinkle 1/4 cup (50 mL) crumbled goat cheese overtop.