Lemony Greens with Olive Oil and Olives

 Delicious, Quick Side Dishes

Lemony Greens with Olive Oil and Olives
Photo: © Frances Janisch
Total Time:
15 mins
4 to 6


  • Salt

  • 1 1/4 pounds young spinach

  • Extra-virgin olive oil

  • 2 lemons, 1 juiced and 1 sliced

  • 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.

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