Sautéed Bell Peppers and Golden Raisins with Baby Spinach

Amarante

Wed, Jul 13 2022, 9:54 am

This was a very good variant of the classic Italian dish of spinach sautéed with raisins but with an emphasis on the sautéed red peppers which were delicious.

You don't cook the baby spinach as the heat of the other ingredients "cooks" it without turning the spinach slimy

Sautéed Bell Peppers and Golden Raisins with Baby Spinach

Excerpt From: Jeanne Kelley - Blue Eggs and Yellow Tomatoes

This colorful dish is a wonderful accompaniment to roast meats. Because it can be served warm or at room temperature, it’s a great addition to a party buffet. You can substitute yellow or orange peppers, if desired.

YIELD: 8 TO 10 SERVINGS

¼ cup plus 1 tablespoon extra-virgin olive oil
6 red bell peppers, cut into strips
2/3 cup golden raisins
2 teaspoons fennel seeds
3 tablespoons balsamic vinegar
Salt and pepper
8 cups (about 6 ounces) baby spinach leaves
Sea salt

Heat ¼ cup of the olive oil in a very large skillet over medium-high heat. Add the peppers and sauté until slightly softened, about 7 minutes.

Add the raisins and fennel seeds, and cook until the peppers are soft, about 5 minutes. Stir in 2 tablespoons of the vinegar and season with salt and pepper.

Meanwhile toss the spinach with the remaining olive oil and vinegar in a large shallow bowl. Season to taste with salt. Spoon the pepper-raisin mixture over the spinach and serve.

Last edited by Amarante on Wed, Jul 13 2022, 10:18 am; edited 1 time in total