Lemony Greens with Olive Oil and Olives

• 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.
2. Drain the spinach well in a colander and transfer to a bowl.
3. Add olive oil and a little lemon juice and toss; season with salt and more lemon juice.
4. Scatter olives on top, garnish with the lemon slices and serve warm or at room temperature.

salt, young spinach, extravirgin olive oil, lemons, olives

Taken from www.foodandwine.com/recipes/lemony-greens-with-olive-oil-and-olives (may not work)