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Lemony Greens with Olive Oil and Olives
© Frances Janisch

Lemony Greens with Olive Oil and Olives

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4 to 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

  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.