We all know the best way to get kids and non-veggie-loving adults to eat greens is to slather them in cheese, salt and oil. But dousing healthy stuff with bad stuff kinda defeats the purpose, right? This 5-ingredient side dish is super delish without all of the calorie baggage. It doesn’t completely eliminate the cheese – it just doesn’t go crazy with it!
Ingredients
1 pound raw baby spinach
1 pound canned plain roasted red peppers (not pickled) – drained and thinly sliced
1 sweet onion – thinly sliced
6 ounces fontina cheese – grated
¼ cup sliced almonds
1 tablespoon chopped garlic
1 tablespoon extra-virgin olive oil
½ teaspoon chili flakes
Directions
- Place the oil and chili flakes in a large oven-proof skillet over medium heat. Add the sliced onions and stir/toss until onions are evenly coated with oil. Spread the onions in an even layer over the bottom of the skillet. Let them cook, without stirring, for 5 minutes. Then add garlic and stir onions, gently flipping them to the other side, and cook, undisturbed, another 5 minutes. They should turn brown and start to slightly char without burning.
- While onions are cooking, slice peppers into thin strips and lay in a flat layer over 2 layers of paper towel. Place another 2 layers of paper towel on top of peppers and press out as much liquid as possible without crushing the peppers.
- Add the peppers to the onions, stir to mix together, and let cook, undisturbed, over medium-high heat for 5 minutes to cook out as much liquid as possible.
- Preheat broiler to high.
- Place peppers and onions in a large mixing bowl. Add a quarter of the spinach to the hot vegetables and toss until the spinach begins to wilt, but not totally cook. Keep adding in more spinach in batches and mix until all spinach has been incorporated and is wilted. This process will take about 5 minutes.
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