Escarole and Spincach

1 red bell pepper
1 head escarole
1 TBS. olive oil
1 tsp. minced garlic
1 cup fresh spinach leaves
pinch salt
black pepper

Char the outside skin of the pepper until blackened over a grill, gas burner, or in a 425 oven. Seal the pepper in a plastic bag for 20 minutes. Remove the skin and seeds and cut into strips.


Clean the escarole and roughly cut into 2 inch pieces.


In a large saute pan, heat the olive oil until very hot. Add the garlic and saute briefly, about 10 seconds. Immediately add the spinac h and escarole and toss or stir. Cook until wilted and cooked through.


Add the pepper strips and toss to combine. Season with salt and pepper.