Spinach Pepper Salad

I always like to make new cooked salads. If you don't know this by now, were huge Friday night cooked salads kind of people. And even though there are a few that are always present, I like to change some of them up to keep it interesting and new!

This salad is so easy, done in one pan, and barely any chopping. It's great as a last minute addition to your salad spread. And bonus, all of it is kosher for Pessach!

• 2 small onions, finely chopped

• 2 tbsp oil

• 1 bag frozen chopped spinach

• 1 bag frozen sliced peppers

• 1 garlic clove, minced

• 1/4 cup oil mixed with 1 tbsp paprika

• 1 tbsp cumin

• A dash of crushed red pepper flakes

• Salt

DIRECTIONS:

1. In a large pan or pot, saute onions in oil until starting to brown.

2. Lower the heat to medium and add frozen peppers and spinach. Let everything come together and defrost. Let the water completely evaporate before adding anything else. Mix a few times.

3. When there is no more liquid, add garlic, paprika oil, cumin, pepper flakes and salt.

4. Bring down heat to a simmer and let it cook for about 45 minutes, stirring at least every 5-10 minutes. We want the spinach to get a deep green color and the salad to be slightly caramelized.

Enjoy,

Guila