Sauteed Spinach with Roasted Red Pepper

If you're like me, you have one of those big plastic boxes of baby spinach hanging around your fridge. It's an easy side dish option. Thrown into a salad. Made into a quick gratin. Or just wilted down to sauteed goodness.

But a pile of sauteed spinach can sometimes be quite boring, so I'm always happy to find a new flavor boost to pep things up. Here's a perfect example.

Sauteed Spinach with Roasted Red Pepper
Makes 4 servings.
From Martha Stewart Living.

(N.B.: I used about half a jar of roasted red peppers instead of making my own, and it was still quite delicious.)

1 medium red bell pepper
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced lengthwise
1 pound baby or regular spinach, tough stems discarded
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice

Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.

Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.