Lemony Greens with Olive Oil and Olives
- TOTAL TIME: 15 MIN
- SERVINGS: 4 to 6
- 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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