Spinach with Pan Roasted Red Peppers and Goat Cheese

Monday, January 17, 2011

Spinach with Pan Roasted Red Peppers and Goat Cheese

I love finding new recipes to use as a side dish or to use a vegetable in a new way. Spinach is a veggie that I’m kind of picky about. I love it raw in salads and on sandwiches, but I’m not a big fan of cooked spinach being the star of a side dish. This recipe has changed that opinion for me. Hubby and I thoroughly enjoyed this spinach recipe and it’s a snap to throw together.

I upped the garlic in the recipe since we love our garlic. I wasn’t sure how much “two bunches” of spinach came out to, so I just used a 7 oz bag of baby spinach. It looks like our dish was a little light on the spinach to pepper ratio, but we both really liked it, so I’ll be making it this way in the future.

Spinach with Pan Roasted Red Peppers and Goat Cheese

Yield: 2

Ingredients:

1 Tbsp olive oil
1 red pepper, sliced into thin strips
3 cloves garlic, minced
7 oz baby spinach
2 tsp lemon juice
salt and pepper
2 oz crumbled goat cheese

Directions:

Heat the olive oil in a pan over medium-high heat and add the peppers.

Cook a couple minutes, until the skins are slightly darkened, and then turn down the heat to medium, continuing to cook for an additional 3 minutes or until tender.

Stir in the garlic and sauté until fragrant.

Add the spinach and cook, stirring occasionally, until wilted.

Stir in the lemon juice and salt and pepper to taste.

Just prior to serving, sprinkle with goat cheese.

Recipe adapted from Elly Says Opa

Side Dish

6 comments »

9 Responses to “Creamy Red Pepper and Collard Greens Dip”

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Ashley — January 25, 2013 at 1:39 pm
This sounds like a tasty dip, and I love that it’s so colorful! I can definitely relate – I’m not into the Superbowl game this year (we recently moved, too, and I prefer college football), but I am ALL about the food!
- beantownbaker — January 25th, 2013 @ 6:12 pm
  
  Were you guys moving during the holidays? We moved into our apartment on 12/21. It was rough… Even when it’s teams that I like, it’s still mostly about the food 🙂
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2

Shannon — January 25, 2013 at 2:29 pm

i do love football food, and i’ve been meaning to try my hand at collard greens 😉
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Ashley — January 26, 2013 at 8:08 pm

We didn’t move as recently as you! We made our move in October…and I’m just starting to feel settled. It is rough… Of course, the kitchen was the first room put together!
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Lori — January 27, 2013 at 1:40 pm
Approximately how much collard greens do you need? Can you use canned? This sounds terrific…like a soul food dip!
- beantownbaker — January 27th, 2013 @ 4:08 pm
  
  Sorry about that. Missed a key ingredient in the recipe. I updated it now. I used a pound of fresh collard greens. I haven’t tried it with canned. Let me know how it goes if you do.
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Megan — January 27, 2013 at 8:40 pm

I’m so not into the Super Bowl this year either, but I can always get behind some football food. I’m still trying to decide what to make for next weekend. This dip sounds so good!
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ErinsFoodFiles — January 28, 2013 at 2:22 pm

YUM! I’ve never seen collards in a dip before.
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Jade — October 23, 2017 at 12:05 pm

Hey love this recipe. it is actually my daughters FAVORITE MEAL! but i want to know how do i make this into a freezer meal? should i do anything differently? or just make as directed and put them from oven to freezer?