Baby Spinach and Red Pepper Sauté
Baby Spinach and Red Pepper Sauté
Submitted by Hanna Bistro, Traverse City
Salads
Ingredients
- 1 tablespoon garlic, minced
- 1/2 tablespoon shallots, minced
- 4 cups spinach (or arugula)
- 1/2 cup roasted red pepper, julienned
- 2 tablespoons Fustini's Meyer Lemon olive oil
- salt and pepper to taste
Directions
- Place garlic and shallots in a skillet with 1 tablespoon of olive oil over medium-low heat, and sauté, until lightly browned. Add spinach and roasted red pepper. Cook until spinach is just wilted. Season to taste with salt and pepper. Drizzle remaining olive oil over spinach and serve.
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