Spinach Sauté With Red Bell Pepper Preserved Lemons Food

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SAUTEED SPINACH AND RED BELL PEPPERS



Sauteed Spinach and Red Bell Peppers image

Categories     Side     Sauté     Low Carb     Spinach     Bell Pepper     Bon Appétit

Yield Serves 8

Number Of Ingredients 4

2 red bell peppers
3 tablespoons butter
3 tablespoons olive oil
6 6-ounce packages baby spinach leaves, trimmed

Steps:

  • 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 tablespoon butter in heavy large pot over medium-high heat. Add roasted peppers and sauté until heated through, about 3 minutes. Transfer to medium bowl. Cover to keep warm.
  • Melt 1 tablespoon butter and 1 1/2 tablespoons oil in same pot over medium-high heat. Add half of spinach and cook just until wilted, about 3 minutes. Transfer spinach to bowl with roasted peppers. Repeat with remaining 1 tablespoon butter, 1 1/2 tablespoons oil and spinach. Toss spinach and peppers to combine. Season with salt and pepper.

SAUTEED SPINACH AND PEPPERS



Sauteed Spinach and Peppers image

We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet red pepper, coarsely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

  • In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Nutrition Facts :

ROASTED RED PEPPERS WITH FETA, CAPERS AND PRESERVED LEMONS



Roasted Red Peppers With Feta, Capers and Preserved Lemons image

Make and share this Roasted Red Peppers With Feta, Capers and Preserved Lemons recipe from Food.com.

Provided by lindseylcw

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 large red bell peppers
200 g feta cheese, crumbled
3 tablespoons extra virgin olive oil
2 tablespoons capers
1 preserved lemon, cut into small pieces

Steps:

  • Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently.
  • When they are softened and their skins begin to blacken place them in a plastic bag, seal and leave to stand for 15 minutes.
  • Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate.
  • Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top.
  • Sprinkle with a little salt if required.

Nutrition Facts : Calories 265.1, Fat 21.3, SaturatedFat 9, Cholesterol 44.5, Sodium 689, Carbohydrate 12.1, Fiber 3.4, Sugar 8.9, Protein 8.8

FRESH SPINACH & SWEET PEPPER SAUTE W/ ONIONS



Fresh Spinach & Sweet Pepper Saute w/ Onions image

This vegetable side dish is a great accompaniament to any meal idea. It is quick, easy and quite tasty. Best of all it is good for you. I served it with Baked Lemon Garlic Chicken, & Orzo Pilaf.

Provided by Rose Mary Mogan

Categories     Vegetables

Time 15m

Number Of Ingredients 7

1 lb fresh baby leaf spinach
1 medium onion, chopped
1 large red bell pepper, chopped
1/2-1 tsp salt & pepper to taste
1 Tbsp olive oil
11/2 Tbsp butter
2-3 clove crushed garlic if desired (optional)

Steps:

  • 1. Add butter and olive oil to a large skillet, and allow butter to melt.
  • 2. Stir in chopped onions and chopped red bell peppers, and saute for about 4-5 minutes.
  • 3. Add washed baby leaf spinach to skillet, add salt and pepper & optional minced garlic if desired. Stir to mix with peppers, then cover with lid, and allow to wilt, stir just until spinach has wilted. Remove from heat.
  • 4. Serve immediately while still hot.

PRESERVED LEMONS



Preserved Lemons image

Preserved lemons are a popular ingredient for Middle Eastern recipes. I saw this recipe on SBS's Food Safari. It appeared in the Moroccan episode and the chef's name is Malika Ennaim. This recipe is perfect when lemons are in season Try picking unblemished fruit for best results. You could use as many lemons as you wish, however the equation will always be two teaspoons per cut lemon (as per Step 1), Step 2 will always be the same (juice of one lemon, four teaspoons of sea salt and warm water to cover lemons). Lemons will be ready in 40 days.

Provided by Chef floWer

Categories     Lemon

Time 15m

Yield 10 Preserved lemons

Number Of Ingredients 5

10 lemons
20 teaspoons sea salt
1 lemon, juice of
4 teaspoons sea salt
warm water (to cover lemons)

Steps:

  • Wash and dry lemons. Cut each lemon into quarters, do not cut all the way through so that the lemon is still intact and joined together at the base.
  • Spoon about two teaspoons of sea salt into each cut lemon and place the lemon into a sterile glass jar, packing them in tightly. Repeat step until all your lemons you want to preserve have finished.
  • Add juice of one lemon and four teaspoons of sea salt into the jar. Cover lemons with warm water.
  • Seal jar and leave in a cool dark place for 40 days and nights. (You can leave them longer than 40 days if you wish) do not refrigerate until opening.
  • Enjoy.

Nutrition Facts : Calories 17.9, Fat 0.2, Sodium 5582.4, Carbohydrate 5.7, Fiber 1.6, Sugar 1.6, Protein 0.7

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