By Janine McCormick
1 bag or 1 bunch spinach, cleaned and chopped
2 medium or 1 large red pepper, cut in thin strips
2-3 TBSP extra virgin olive oil
3-5 cloves garlic
salt and pepper to taste
Heat oil in a large skillet or wok over medium to medium-high heat. Once hot, add the garlic and sauté until fragrant, about a minute. Add sliced red pepper and sauté until tender, but not too soft. Add the spinach one handful at a time, just barely wilting the leaves. Once you add the last handful, turn off the heat and just toss in the fresh leaves with the hot wilted ones. Season with salt and pepper to taste.