Ingredients:
Makes four servings Preparation time: 10 minutes Cooking time: 10 minutes 1 tablespoon peanut oil 2 garlic cloves, thinly sliced A pinch dried hot red pepper flakes 1 small red bell pepper, cored, seeded and cut into thin strips 2 pounds fresh baby spinach* rinsed and spun 1/4 cup golden raisins 1/4 cup unsalted dry-roasted peanuts, chopped Salt and freshly-ground black pepper

Instructions:
In large nonstick skillet, heat oil over medium-high heat; add garlic and red pepper flakes and cook, shaking pan here and there, just until edges of garlic are brown. Add red bell pepper and cook, tossing or stirring, another minute.

Add spinach, raisins and peanuts. Using tongs, flip spinach from underneath to over on top to distribute mixture and evenly cook. Sauté just until wilted and released water has mostly evaporated, about 2 minutes. Season with salt and pepper.

*Trim tough stems and roughly chop leaves

Per serving: Calories 143, Protein 9 grams, Fat 8.5 grams, Sat. Fat 1 gram, Cholesterol 0 mg, Carbs 12 grams, Fiber 5 grams, Calcium 191 mg.

All materials courtesy of Uncle Ben’s and the National Peanut Board. For more flavor-packed, nutritious ideas, visit www.NationalPeanutBoard.org and www.UncleBens.com