Melt-In-Your Mouth Roasted Red Peppers And Baby Spinach

• 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

1. 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.
2. 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.
3. 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.
4. Top with crumbled chevre. Let it melt for a mimute.Taste, savor, and swoon.

red peppers, olive oil, unsalted butter, clove garlic, shallot, baby spinach, freshly squeezed lemon juice, course sea salt, freshly ground pepper, fresh chevre

Taken from food52.com/recipes/6558-melt-in-your-mouth-roasted-red-peppers-and-baby-spinach (may not work)