Fried Spinach, Roasted Red Pepper, and Goat Gouda

Fried Spinach, Roasted Red Pepper, and Goat Gouda     Serves 4

·    1 tablespoon and 1 teaspoon butter
·    2 tablespoons olive oil
·    1-1/2 (6 ounce) bags baby spinach leaves
·    1 teaspoon minced garlic
·    1/2 sweet onion, cut in half and thinly sliced
·    1-1/2 (6 ounce) bags baby spinach leaves
·    ¼ cup oil-packed roasted red peppers, sliced into thin strips
·    ½ lb Benning Goat Gouda, grated
·    coarse salt and ground black pepper to taste
Directions
1.    Melt the butter with the olive oil in a large skillet over medium heat.
2.    Add the garlic and onion; cook and stir for about 2 minutes.
3.    Add the roasted red peppers and spinach leaves and cook for about 5 minutes while stirring, until the leaves are tender.
4.    Remove from heat, sprinkle with the grated Goat Gouda, and season with salt and pepper to taste.