2 c. baby spinach
1 Tbsp. garlic, minced
1/2 Tbsp. shallot, minced
1/2 c. roasted red pepper, julienne strips
1 Tbsp. Lemon Olive Oil
pinch of salt and pepper, to taste
Put garlic and shallots into sauté pan. Add Lemon Oil. Over medium-low heat, lightly brown garlic and shallots. Add baby spinach and pepper strips. Sauté greens until just lightly wilted. Season with salt and pepper. Taste and adjust as needed.
Alternative: Substitute arugula for the baby spinach. Try Blood Orange, Garlic, or Persian Lime Olive Oil in place of Lemon Olive Oil.