Spinach and Black Olives

By Marian Burros

Published June 20, 1995

Total Time
15 minutes
Rating
4(7)
Comments
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Ingredients

Yield:2 servings

  • 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

  • ⅛ to ¼ teaspoon hot pepper flakes

  • Few shakes salt

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

11 grams carbs; 97 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 5 grams fiber; 571 milligrams sodium; 7 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and trim tough stems from spinach.

  2. Step 2

    Mince garlic; pit olives.

  3. Step 3

    Heat small nonstick pot and spray lightly with pan spray; saute garlic for 30 seconds.

  4. Step 4

    Add spinach, olives and pepper flakes; cover and steam spinach for a few minutes, until wilted.

  5. Step 5

    Season with salt, and serve.

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4 out of 5
7 user ratings
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