CHEF JEFF — ONE BYTE AT A TIME: Wilted Spinach

This recipe, from a book titled “High Flavor Low Labor: Reinvent Weeknight Cooking” by Associated Press food editor J.M. Hirsch, has an eye toward affordability, variety and speed.

Wilted Spinach

2 tablespoons olive oil

2 cloves minced garlic

About ¼ cup roasted red pepper, drained and sliced (optional)

10 ounces baby spinach

Juice of 1 lemon

½ teaspoon salt

Heat olive oil in a nonstick skillet. Add garlic and cook about 1 minute. Add roasted red pepper, if using.

Add spinach and stir around to coat with oil. Cook 1 to 2 minutes, just until the leaves are wilted. Add lemon juice and salt and cook briefly. Serve immediately.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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