This is a delicious and very easy-to-makc dish, which makes a filling supper or family lunch. Serve spinach topped with poached or fried eggs.
2 fl. oz. olive oil
2 garlic cloves, finely chopped
3 tablespoons pine nuts or slivered almonds
1 oz. stoned green olives, sliced
1 oz. stoned black olives, sliced
1 tablespoon capers
20 oz. frozen leaf spinach, cooked, drained and coarsely chopped
In a medium-sized frying-pan, heat the oil over moderate heat. When the oil is hot, add the garlic and nuts and fry, stirring occasionally, for 2 to 3 minutes or until the nuts are golden brown. Add the olives and capers and stir until they are well coated with the oil. Mix in the spinach and continue to cook, stirring until it is heated through.
Remove the pan from the heat. Place the spinach mixture on a warmed serving dish and serve at once.