by JoanG
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my 40 recipes »
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JoanG's Notes:
Expand3 organic red peppers Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
2 clove garlic, thinly sliced Ask a question about this ingredient
1 small shallot, peeled and thinly sliced Ask a question about this ingredient
5 ounces fresh baby spinach leaves Ask a question about this ingredient
1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient
1/2 teaspoon course sea salt Ask a question about this ingredient
freshly ground pepper, to taste Ask a question about this ingredient
1-2 ounce fresh chevre, crumbled Ask a question about this ingredient
Broil bell peppers or roast over a gas flame until skin is black and charred. Place in a bowl, cover with a plate, and let sit for 15 minutes. Remove skin and seeds and cut into thin slices.
Ask a question about this stepHeat oil and butter is a skilled over medium flame. Add shallots and garlic, cook, stirring, are few minutes. Add roasted pepper; cook and stir for a few seconds.
Ask a question about this stepAdd the spinach, and cook, stirring, until just barefly wilted, Add lemon juice, salt and pepper. Remove from pan place on one or two plates.
Ask a question about this stepTop with crumbled chevre. Let it melt for a mimute.Taste, savor, and swoon.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
What an appealing combination, hope I can fresh spinach or other greens this weekend at the farmers' market .