Holiday Spinach with Red Pepper Ribbons

Ingredients

• 18 ounce baby spinach fresh
• 3 teaspoons garlic minced
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper 
• 0.3 cup pinenuts toasted
• 2  bell peppers red
• 1 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven
• aluminum foil
• ziploc bags

Directions

1. Bake peppers on a lightly greased aluminum foil-lined baking sheet at 400 for 30 minutes or until peppers look blistered.
2. Place peppers in a zip-top plastic bag, and seal.
3. Let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
4. Cut peppers into thin slices. Set aside.
5. Saut garlic in hot olive oil in a large skillet over medium heat 2 minutes.
6. Add spinach, 1 bag at a time, and saut just until spinach begins to wilt.
7. Add salt and pepper. Cover and reduce heat to medium low. Cook 2 to 3 more minutes or until spinach is completely wilted.
8. Drain spinach and return to skillet. Stir in sliced roasted peppers, pine nuts, and, if desired, vinegar. Cook over medium heat 5 minutes or until thoroughly heated, gently tossing to coat.
9. Kitchen Express: Substitute 1 (7-ounce) jar roasted red bell peppers, drained and sliced, for 2 red bell peppers. Omit baking procedure, and proceed as directed.