Braised Spinach and Red Peppers

One of my favorite veggies in the world is spinach. I have always liked it even when I was a kid. My mom made canned spinach and I even liked that. She would always fix it with bacon and scrambled eggs and then we would measure vinegar in the cap to sprinkle on top.

I always get 3 or 4 bags of spinach from the Farmer’s Market and we eat it all week in a number of different ways. Today’s pre washed spinach is just too easy to use and I find that it keeps surprisingly well in the refrigerator. Now that spring is here, summer is not to far away and for us that means a lot of dinner salads and more than likely fresh baby spinach will be the base.

This braised spinach and red peppers is one of my favorite ways to serve a quick and hot side dish. The red peppers ad a wonderful contrast to the deep green color of the spinach. We often have this during the holidays for obvious reasons.

Braised Spinach and Red Peppers

2 tablespoons olive oil
1 large red bell pepper, seeded and sliced into strips
1 10 oz. Bag triple washed baby spinach
2 large cloves fresh garlic, peeled
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice

Heat the olive oil in a large nonstick skillet over medium heat. Add the bell pepper strips and saute 4 to 5 minutes or until the peppers begin to soften. Add the spinach, garlic and lemon zest turning with tongs to incorporate. Continue turning the spinach until it has wilted and the water begins to evaporate, about 3 - 4 minutes. Add the lemon juice and turn until well combined. Enjoy!