| Spinach Sautˇed with Red Peppers | Vegetables & Fruits |
|
2 red bell peppers
3 tbsp. butter |
3 tbsp. olive oil
6 6-oz packages baby spinach leaves,trimmed |
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 tbsp. butter in heavy large pot over medium-high heat. Add roasted peppers and sautˇ until heated through, about 3 minutes. Transfer to med. bowl. Cover and keep warm.
Melt 1 tbsp. butter and 1 1/2 tbsp. oil in same pot over med.
-high heat. Add half the spinach and cook just until wilted,
about 3 minutes. Transfer spinach to bowl with peppers. Repeat with remaining 1 tbsp. butter,1 1/2 tbsp. oil and spinach. Toss
spinach and peppers to combine. Season with salt & pepper.
Bon Appˇtit, Sept 1998