Lemony Greens with Olive Oil and Olives

• Recipe by Diane Kochilas

Ingredients

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

Directions

1. 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.