- 2 tablespoons olive oil
- 2 shallots halved and thinly sliced
- coarse salt and ground pepper
- 1 lb. baby spinach
- 1 tablespoon fresh lemon juice
- In a large Dutch oven or heavy pot, heat oil over medium. Add shallots and season with salt and pepper. Cook until soft, 4 to 6 minutes. Add spinach and cook, tossing just until wilted. Stir in lemon juice. Using tongs a slotted spoon, transfer spinach to as serving dish.