Ingredients

The following ingredients have 2 Servings
  • 3 organic red peppers
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 clove garlic, thinly sliced
  • 1 small shallot, peeled and thinly sliced
  • 5 ounces fresh baby spinach leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon course sea salt
  • freshly ground pepper, to taste
  • 1-2 ounces fresh chevre, crumbled

Instruction

  • 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.
  • Heat 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.
  • Add the spinach, and cook, stirring, until just barefly wilted, Add lemon juice, salt and pepper. Remove from pan place on one or two plates.
  • Top with crumbled chevre. Let it melt for a mimute.Taste, savor, and swoon.