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
Table salt and ground black pepper
2 ounces goat cheese , crumbled (about 1/3 cup), at room temperature
Preparation
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, toss in crumbled goat cheese; let stand until cheese warms and softens, 1 to 2 minutes.
