Spinach with Pan-Roasted Red Peppers and Feta

I’m sure that, like 90% of the population, you’re one of those people who is on a healthy food kick right now.  I admit that I’m not usually one of those people.  Because usually I don’t need to be, since I’m a healthy eater a majority of the time.  Lately, however, I’ve been just terrible.  I came to the sad realization the other day that I’m about the same weight I was a year ago…which wouldn’t be so bad if I weren’t also 20-some weeks pregnant this time last year.

If you’re looking for some healthy but still tasty food ideas, look no further than my healthy category or check out the posts on my recipe index that have a heart next to them.

I thought we’d start the new year off light with this spinach recipe.  I really love spinach, but I tend to use it the same ways.  I either throw it in something (be it spanakopita, pasta, or rice) or I sauté it with some garlic and squeeze some lemon juice over the top.  This application is not too far from the latter, but it’s made a bit tastier (and prettier) with the addition of sweet pan-roasted red peppers and salty feta.  This is a great way to switch up your boring old veggie side while still keeping it easy and healthy.

We had this as a side to the (now famous) chicken gyros and it was a delicious and healthy meal.

Spinach with Pan-Roasted Red Peppers and Feta

Serves 4
Printer Friendly Recipe

1 Tbsp. olive oil
1 red pepper, sliced into thin strips
2 cloves garlic, minced
2 bunches of spinach
2 tsp. lemon juice
salt and pepper
2 oz. feta, crumbled

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.  Off the heat, add the feta cheese.