Sautéed Peppers and Spinach
Vibrant bell peppers and tender spinach come together in one quick skillet for a colorful, nutrient-packed side dish. A whisper of garlic and a splash of lemon keep it bright and fresh. Ready in 15 minutes, this simple sauté pairs beautifully with grilled chicken, fish, or your favorite grain bowl.
For 4 servings
- prep
Prep the vegetables.
Wash the bell peppers and spinach. Slice the peppers into thin strips. Thinly slice the garlic cloves. Pat the spinach dry if it's very wet.
- saute · ~5 min
Sauté the peppers and garlic.
1.Heat olive oil in a large skillet over medium-high heat.2.Add the sliced bell peppers and cook, stirring occasionally, for 3 to 4 minutes until they start to soften.3.Add the sliced garlic and cook for 30 seconds until fragrant.TIPGet the pan hot before adding the peppers so they char slightly at the edges instead of steaming. - saute · ~2 min
Wilt the spinach.
1.Add the spinach in handfuls, stirring to help it wilt down.2.Cook for 1 to 2 minutes just until the spinach is tender and bright green.TIPDon't overcook the spinach — it should keep its vibrant color and not turn muddy. - mix
Season and finish.
1.Remove the skillet from the heat.2.Add the lemon juice, salt, and black pepper.3.Toss everything together until well combined. - serve
Serve immediately.
Transfer to a serving bowl and enjoy while warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice bell peppers uniformly so they cook evenly without some pieces turning mushy.
- 2Pat spinach dry before adding to the pan to prevent excess water from steaming the dish.
- 3Add the garlic after the peppers have softened to avoid burning it and turning bitter.
- 4Use a mix of red, yellow, and orange bell peppers for a sweeter, more colorful result.
- 5For extra texture, toss in a handful of toasted pine nuts or slivered almonds at the end.
- 6Serve immediately after adding lemon juice — the acidity brightens the dish best when fresh.
Adapt it for your goals.
Protein-packed
Toss in 150g of cooked chickpeas or white beans with the garlic for a more substantial side that works as a light lunch.
spicySpicy
Add a pinch of red pepper flakes or a sliced fresh chili with the garlic for heat that cuts through the richness.
herbaceousHerbaceous
Stir in 2 tablespoons of chopped fresh basil or parsley right before serving for an aromatic, Italian-inspired twist.
cheesyCheesy
Finish with a handful of crumbled feta or shaved Parmesan — the saltiness pairs beautifully with the sweet peppers.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers are among the best vegetable sources of vitamin C, which supports immune function and collagen production.
High in Iron
Spinach provides non-heme iron, and the lemon juice in the recipe helps improve its absorption.
Low in Calories
With only olive oil for fat and no heavy starches, this dish is a naturally low-calorie way to bulk up a meal.
Packed with Antioxidants
The combination of colorful bell peppers and leafy spinach delivers a range of antioxidants including beta-carotene and lutein.
Frequently asked questions
Yes, but thaw and squeeze it completely dry first, then add it in the last minute to avoid watering down the dish.
