Spinach and Black Olives

• 1 pound fresh loose spinach or 10 ounces fresh packaged spinach
• 1 large clove garlic
• 8 medium French, Italian or Greek black olives
• Pan spray
• 18 to 1/4 teaspoon hot pepper flakes
• Few shakes salt

1. Wash and trim tough stems from spinach.
2. Mince garlic; pit olives.
3. Heat small nonstick pot and spray lightly with pan spray; saute garlic for 30 seconds.
4. Add spinach, olives and pepper flakes; cover and steam spinach for a few minutes, until wilted.
5. Season with salt, and serve.

loose spinach, clove garlic, italian, pan spray, hot pepper, salt

Taken from cooking.nytimes.com/recipes/12073 (may not work)