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
- Wash and trim tough stems from spinach.
- Mince garlic; pit olives.
- Heat small nonstick pot and spray lightly with pan spray; saute garlic for 30 seconds.
- Add spinach, olives and pepper flakes; cover and steam spinach for a few minutes, until wilted.
- 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)