Name: Spinach with Sauteed Shallots and Goat Cheese
Total time: 30 min
Ingredients: 3 tablespoons olive oil; 2 large shallots, sliced (about 1/2 cup); 2 teaspoons grated lemon zest from 1 large lemon; 3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves; Salt and ground black pepper; 2 ounces goat cheese, crumbled (about 1/3 cup), at room temperature

Why This Recipe Works

We investigated blanching, steaming, microwaving, and wilting when developing a great spinach recipe, and we agreed that wilting was the most straightforward method. To wilt the leaves in our spinach recipe, we placed them, still a little damp from washing, into a pot with a small amount of hot fat over medium-high heat and covered the pot. The water clinging to the leaves was all that was required to cook them, breaking down the huge volume of raw leaves to a manageable quantity of cooked spinach in just three to five minutes.

Instructions

Heat oil in large Dutch oven or stockpot over medium heat until shimmering; add shallots and sauté until golden, 3 to 4 minutes. Add lemon zest and spinach; toss to combine with oil and shallots. Cover pot, increase heat to medium-high, and cook, stirring occasionally, until spinach is tender and wilted but still bright green, 3 to 5 minutes. Off heat, season with salt and pepper, stir in crumbled goat cheese; let stand until cheese warms and softens, 1 to 2 minutes.