Ingredients
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2 tablespoons vegetable oil
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½ cup chopped onion
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½ cup chopped bell pepper
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2 garlic cloves, minced
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1 teaspoon salt
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2 11-ounce bags of fresh spinach
Instructions
- Over medium heat, heat the oil in a large skillet until it shimmers.
- Add the onion, bell pepper and garlic. Cook until onion is soft and translucent but not browned, about 3 minutes.
- Add ¼ cup of water, the spinach and salt to the saucepan. Cover and lower the heat. After 2 to 3 minutes, check to see if the spinach has wilted. Once the spinach wilts, remove the lid and simmer over very low heat – about 4 to 6 minutes.
- Drain excess liquid.
- Use for enchiladas, like spinach enchiladas. Enough for a dozen enchiladas.
