Comments Off on Sauteed Padron Peppers with Garlic & Baby Spinach

Vegetarian
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.
Servings 4
Calories 108 kcal
Prep Time1 hr 3 mins
Cook Time8 mins
Total Time1 hr 11 mins

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.
Keyword peppers, spinach
Course Side Dish
Cuisine ITV This Morning, Spanish, Summer
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