Spinach with Sauteed Shallots and Goat Cheese

Name: Spinach with Sauteed Shallots and Goat Cheese
Yield: Serves 6 to 8
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

Side Dishes
Cheese
Vegetables
Quick
Vegetarian

Appears in Cook's Illustrated March/April 2000

We discover that thick, tough supermarket spinach is often superior to delicate flat-leaf spinach when used in side dishes.

SERVES 6 to 8

TIME 30 minutes

Spinach with Sauteed Shallots and Goat Cheese

Why This Recipe Works

This is a members' feature.