My F&W
quick save (...)
Lemony Greens with Olive Oil and Olives
© Frances Janisch

Lemony Greens with Olive Oil and Olives

  • SERVINGS: 4 to 6
  • FAST
  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
  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.