Spinach Sauté With Red Bell Pepper & Preserved Lemons |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons olive oil |
1 garlic clove, minced (more or less to taste) |
1 red bell pepper, diced |
1/2 preserved lemon, cut in half to make 2 quarters, rinsed &, diced |
1 (1 lb) bag baby spinach leaves |
Directions:
1. Heat the oil in a medium saucepan, add garlic, red pepper and lemon.
2. Cook until garlic is golden, and pepper and lemon is softened.
3. Add spinach and cook until limp.
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