Spinach Sauté With Red Bell Pepper & Preserved Lemons

Submitted by JaneinRI

"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."

 

• Ready In: 15mins
• Ingredients: 5
• Serves: 4

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.

Reviews

[Debbwl]

One of the best spinach recipes I've ever tried. The preserved lemon adds soooo much wonder flavor to this recipe. Thanks so much for the post.

 

[VegSocialWorker]

Just lovely. So simple to make and the results were great. I have a ton of preserved lemons to use up, so this recipe helped. Tiny changes I made: I added chile flakes and only used a bit of oil spray. Otherwise I kept to the recipe. Thanks for posting, I'd make it again.

 

[Deez in Oz]

This was delicious.I added a de-seeded and finely chopped red chilli and also didn't let the garlic brown (thought it might be bitter)but added just before I added the spinach. It's now my favourite vegie dish, quick, easy and very tasty

 

[Mirj2338]

Jane, this is a great recipe considering you were just looking to clean out your fridge. My upstairs neighbor gave me a whole jar of preserved lemons and I've been slowly going through them. I used regular (adult?) spinach, and one red pepper and one orange pepper. I also added some freshly ground black pepper and some oregano that Evelyn sent me from Greece. A really good side dish. I had a tiny bit left over which I mixed into my omelette for breakfast the next day. A perfect dish for Somersizers, thanks Jane!