1 Red Dog sweet Italian pepper
1 tablespoon extra-virgin olive oil
1 medium shallot, thinly sliced lengthwise
1/2 lb. Red Dog spinach
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 teaspoon fresh lemon juice

Place 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 or place in a small paper bag. 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 shallot; 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.