Reviewed: Nov. 20, 2011

This was easy to make and made for a very nice side dish. I don't have any regular sugar, so added a little agave nectar. Next time I might not add sugar at all, and might saute in a little water instead of oil (the Esselstyn way). I liked one reviewer's suggestion of adding a little lemon juice, might try that too. Overall very nice recipe, thanks!

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Reviewer:

crazy4cycling

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Reviewed: Feb. 26, 2011

Delicious! So much more flavor than plain spinach. I will definitely be making this often.

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Reviewer:

kathye

Reviewed: Jan. 9, 2011

It was ok. Needs some work. I would make again & try additional seasoning.

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Reviewer:

Nita2010

Reviewed: Jan. 5, 2011

This was delicious! I substituted yellow peppers for the red, b/c that's what I had on hand. I also used seasoned salt instead of regular salt. My whole family loved it! Even three picky kids (10, 9 and 6)!!! Thank you so much for this recipe.

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Reviewer:

Karin H.

Reviewed: Jan. 3, 2011

The peppers, onion, and garlic impart an amazing amount of flavor on the spinach. Loved it.

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: Jun. 30, 2010

Quick and easy! I was able to use some small spring onions and stuck to the tip of adding the onions after the peppers and then the garlic after the onion was done. I stuck with the spices as listed and when done, removed from the heat and added a squeeze of lemon. Perfect!

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Reviewer:

ferrisismyhero

Reviewed: Apr. 26, 2010

Delicious! I had to sub a mix of yellow and orange peppers for the red, and also added some lightly smashed cannelini beans for some protein.

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Apr. 14, 2010

I love this! I made it for Easter and had to make it again tonight because its so dang good. I switched up the order of the veggies a little because I only really like onions if they're cooked to smithereeens. I got a good brown on mine and then followed the rest of the recipe. Perfect and simple. Thanks!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Mar. 13, 2010

I loved this dish, what a great way to use the quickly wilting giant bag of baby spinach I bought and the fading pepper. I sauteed the onion, pepper and garlic then put it aside while I cooked porkchops in the same pan. When the food was all on the table I deglazed the pan with sherry and added the veggies back in then added the spinach and finished cooking it. I used garlic salt instead of the sugar, salt and pepper. Hubby liked the firm crunch of the pepper and didn't complain about the spinach. I wish I didn't have to share it!

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Reviewer:

Frazzlecook

Reviewed: Jul. 2, 2009

I already liked spinach, so I didn't need to be convinced that it was good. But even I have to say that this recipe took plain and simple spinach to new and refreshing heights. The mild, sweet red pepper is a colorful and tasty addition and also seems to take away any bitterness spinach can sometimes have. I didn't measure ingredients, just eyeballed to taste, and didn't add any sugar at all. Simply delicious.

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