Holiday Spinach With Red Pepper Ribbons

• 2 red bell peppers
• 3 teaspoons minced garlic
• 1 tablespoon olive oil
• 3 (6-ounce) packages fresh baby spinach
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup pine nuts, toasted
• 2 teaspoons balsamic vinegar (optional)

1. Bake peppers on a lightly greased aluminum foil-lined baking sheet at 400u0b0 for 30 minutes or until peppers look blistered.
2. Place peppers in a zip-top plastic bag, and seal. Let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into thin slices. Set aside.
3. Saute garlic in hot olive oil in a large skillet over medium heat 2 minutes. Add spinach, 1 bag at a time, and saute just until spinach begins to wilt. Add salt and pepper. Cover and reduce heat to medium low. Cook 2 to 3 more minutes or until spinach is completely wilted.
4. Drain spinach and return to skillet. Stir in sliced roasted peppers, pine nuts, and, if desired, vinegar. Cook over medium heat 5 minutes or until thoroughly heated, gently tossing to coat.
5. Kitchen Express: Substitute 1 (7-ounce) jar roasted red bell peppers, drained and sliced, for 2 red bell peppers. Omit baking procedure, and proceed as directed.

red bell peppers, garlic, olive oil, fresh baby spinach, salt, pepper, pine nuts, balsamic vinegar

Taken from www.myrecipes.com/recipe/holiday-spinach-with-red-pepper-ribbons (may not work)