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Lemony Greens with Olive Oil and Olives

© Frances Janisch

Lemony Greens with Olive Oil and Olives

Contributed by Diane Kochilas

TOTAL TIME: 15 MIN
SERVINGS: 4 to 6

•FAST
•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

slideshow Delicious, Quick Side Dishes

Salt
1 1/4 pounds young spinach
Extra-virgin olive oil
2 lemons, 1 juiced and 1 sliced
Assorted Greek olives

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.

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