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Sauteed Padron Peppers with Garlic & Baby Spinach

3.5/5 rating (2 votes)
  • Serves: 4
  • Prep Time: 3
  • Ready in: 8
  • Difficulty: Very Easy
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Sauteed Padron Peppers with Garlic & Baby Spinach
 

I love the taste and texture of Padron peppers from Galicia in Spain once sautéed. There is a rumour that one in 10 is very hot, almost like chilli peppers. However, I have been cooking them for ten years now and have never had a hot one. I like to eat them on their own or with grilled meat or fish. Adding a little garlic and spinach works well, or even a little spice can work.

Ingredients

  • 2 tbsp olive oil
  • 500g Padron peppers, leave the stalks on
  • 2 cloves garlic, peeled and crushed
  • 50g fresh baby spinach leaves
  • salt and pepper

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Method

  • Heat the oil in a wok or large frying pan.
  • Add the peppers whole and cook until blistered on one side over a medium heat.
  • Turnover and blister again; don’t rush.
  • Once blistered, add the garlic and sauté together well and season with salt and pepper.
  • After a minute or so, add the spinach and wilt for 20-30 seconds.
  • Serve straight away.
  • These can also be chilled once cooked and eaten as a salad.

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