Spinach Sauté With Red Bell Pepper & Preserved Lemons

I made this because I had a bag of spinach & a red pepper that wouldn't last much longer in the fridge, and I had been trying to think of a way to use the preserved lemons I had made.

• Ready In: 15 mins
• Serves: 4

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

Directions

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