1 large, sweet red pepper, coarsely chopped
1 tbsp. olive or canola oil
1 small red onion, finely chopped
3 garlic cloves, minced
8 c. packed, fresh spinach
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. sugar

In a large, nonstick skillet, saut red pepper in oil for 1 minute. Add onion and garlic; saut until tender, about 1 1/2 minutes longer. Stir in the spinach, salt, pepper and sugar; saut for 1 to 2 minutes or until spinach is wilted and tender. Serve with a slotted spoon.

Yield: 4 servings.