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)
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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.
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