I love the taste and texture of Padron peppers from Galicia in Spain once sautéed. There is a rumour that one in 10 is very hot, almost like chilli peppers. However, I have been cooking them for ten years now and have never had a hot one. I like to eat them on their own or with grilled meat or fish. Adding a little garlic and spinach works well, or even a little spice can work.
Ingredients
- 2 tbsp olive oil
- 500 g Padron peppers, leave the stalks on
- 2 cloves garlic, peeled and crushed
- 50 g fresh baby spinach leaves
- 1 pinch salt
- 1 pinch pepper
Instructions
- Heat the oil in a wok or large frying pan.
- Add the peppers whole and cook until blistered on one side over medium heat.
- Turnover and blister again; don’t rush.
- Once blistered, add the garlic and sauté together well and season with salt and pepper.
- After a minute or so, add the spinach and wilt for 20-30 seconds.
- Serve straight away.
- These can also be chilled once cooked and eaten as a salad.
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Nutrition Facts
Sauteed Padron Peppers with Garlic & Baby Spinach
Amount per Serving
Calories
108
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
32
mg
1
%
Potassium
457
mg
13
%
Carbohydrates
9
g
3
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
2344
IU
47
%
Vitamin C
60
mg
73
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
