- 1 1/4 pounds young spinach
- Extra-virgin olive oil
- 2 lemons, 1 juiced and 1 sliced
- Assorted Greek olives
How to make this recipe
In a large skillet of boiling salted water, cook the spinach for 3 minutes. Drain the spinach well in a colander and transfer to a bowl. Add olive oil and a little lemon juice and toss; season with salt and more lemon juice. Scatter olives on top, garnish with the lemon slices and serve warm or at room temperature.