Friday, February 20, 2009

Red Bell Peppers with Spinach and Raisins

I'm always looking for creative ways to serve vegetables with dinner. After all, frozen peas or broccoli tend to get a bit old after a while. This dish is elegant, delicious, and definitely unique. Don't be alarmed by the seemingly strange combination of ingredients; the raisins are a great with the tangy balsamic vinegar and sweet red bell peppers. Try it out and let us know what you think!

Red Bell Peppers with Spinach and Raisins
Adapted from Bon Appetit, November 2004
Pictures by Caroline

2 tablespoons olive oil
3 red bell peppers, cut into strips
3/4 cup raisins
2 tablespoons balsamic vinegar
salt and pepper, to taste
4 cups spinach
  1. Heat oil in very large skillet over medium-high heat. Add all peppers and sauté until slightly softened, stirring occasionally, 5-7 minutes.
  2. Add raisins. Continue to cook until peppers are soft, about 5 more minutes.
  3. Stir in vinegar. Season with salt and pepper.
  4. Add 4 cups spinach to peppers and stir until it begins to wilt, about 1 minute.


Jessie said...

With a four pound bag of spinach in my refrigerator, I am interested in ways to serve these greens. I made this sans raisins; I thought I had some in the cupboard, but did not. The combination of flavors was a nice addition to our dinner.

Brad said...

We eat a lot of red peppers, so this was a nice twist. The balsamic and raisins sweeten the peppers and they get a little more flavor and zing to them. I recommed them for kids of all ages. :)

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