Spinach Roman Style

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Spinach Roman Style

Source: Cooking by the Book

 

3 lbs. fresh spinach or 2 packages frozen spinach

1/4 - 1/2 tsp. salt

1 Tbsp. olive oil

2 cloves garlic, minced

3 Tbsp. pine nuts, sliced almonds, or sesame seeds

1/4 cup sliced green olives

1/4 cup sliced black olives

 

If fresh spinach is used, wash and drain. Sprinkle with salt; cook 5 minutes then drain and chop. If frozen spinach is used, cook 1 minutes less than package directs. Drain and chop. Heat the oil in a skillet; stir in the garlic and nuts until golden. Add the olives, mixing until coated. Mix in the spinach; taste for seasoning. Heat and serve. Serve with lemon wedges. Serves: 4 - 6.

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