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Mario Batali's Sautéed Spinach with Cremini and Peppers

Spinach Cremini Peppers Mario Batali
Eat well with this healthy side.
skill level
Easy
time
1-30min
servings
10
cost
$
Contributed by :
Most of us have made sauteed spinach in the past. Here's a foolproof to ensure that it's delicious every time.
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ingredients
  • 1/4 cup Extra Virgin Olive Oil
  • 1 pound Cremini Mushrooms (brushed clean and halved)
  • Grated zest and juice of 1 lemon
  • 1 medium Red Onion (thinly sliced)
  • 2 Yellow Bell Peppers (cored and seeded then cut into thin julienne)
  • 12 cup Young Spinach Leaves (trimmed)
  • Salt
  • 1 tablespoon Freshly Ground Black Pepper
  • 2 tablespoon Red Wine Vinegar
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/4 cup Extra Virgin Olive Oil
    1 pound Cremini Mushrooms (brushed clean and halved)
    Grated zest lemon
    In a 12-inch skillet, heat the oil over medium heat. Add the mushrooms, cut side down, and sprinkle in the lemon zest. Cook, without shaking the pan or stirring, until the mushrooms are a nice golden brown, about 8 minutes (have patience and confidence here!).
  • 2
    1 medium Red Onion (thinly sliced)
    2 Yellow Bell Peppers (cored and seeded then cut into thin julienne)
    Add the onions and the peppers, and stir thoroughly. Sauté until the onions and peppers are soft and translucent, about 6 to 7 minutes.
  • 3
     
    Raise the heat to high and allow the mushroom mixture to sizzle.
  • 4
    12 cup Young Spinach Leaves (trimmed)
    2 tablespoon Red Wine Vinegar
    Juice of 1 lemon
    Salt
    1 tablespoon Freshly Ground Black Pepper
    Add the spinach and deglaze with red wine vinegar. Cook quickly, stirring, until spinach has wilted, about 2 minutes. Add the lemon juice, season with salt to taste and the pepper, and serve immediately.
 
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