Spinach Sauté With Red Bell Pepper & Preserved Lemons - cooking recipe

Ingredients

2 tablespoons olive oil
1 garlic clove, minced (more or less to taste)
1 red bell pepper, diced
1/2 preserved lemon, cut in half to make 2 quarters, rinsed &, diced
1 (1 lb) bag baby spinach leaves

Preparation

Heat the oil in a medium saucepan, add garlic, red pepper and lemon.
Cook until garlic is golden, and pepper and lemon is softened.
Add spinach and cook until limp.