Warm Spinach Salad With Peppers and Cotija Cheese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    bunch spinach (approx 10-12 oz when cleaned, or one of the store packages)
  • 1
    white onion
  • 1
    red pepper
  • 1
    yellow pepper
  • 12
    cup butter (approx. 8 T, adjust depending how large onions & peppers are)
  • 1
    cup Cotija cheese (a hard Mexican cheese, sometimes available in a Mexican section of a grocery store)
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DIRECTIONS

  • Clean spinach and cut off most of stems.
  • Crumble Cotija cheese with a fork and set aside to be used as garnish later.
  • Dice onion and peppers.
  • Place butter in large pot and melt on low heat.
  • Add onions to butter, adjusting stove temperature until onions become soft.
  • Add peppers and cook for another few - peppers should be soft around edges but still a bit crispy.
  • Cook spinach in sauce very slightly - one friend sautes it by taking a handful and swiping it around the pan.
  • This can take awhile if you decide to make more for a dinner party, though, so I usually add enough to fill the pot one-third to one-half full, stir it a few times, then take out immediately.
  • Spinach should still be fluffy - just barely sauteed.
  • Continue until finished with spinach, removing some onions and peppers with each batch.
  • Add extra onions and peppers to salad.
  • Sprinkle with Cotija cheese just before serving.
  • Serves approximately 6 as a side dish, with some onions and peppers leftover for the next day.
  • You can prepare this dish ahead of time by sauteing the onions and peppers and setting them aside.
  • Reheat them and add the spinach just before you're ready to serve.
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