Spinach Olivadi Recipe

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"Sautéed fresh tender baby spinach with sliced black olives (al olio), topped with RR Italian Peppers" - Rose Romano


3 Garlic Cloves

4 tbsp of Olive Oil

1 Shallot, minced

1-2 tbsp of RR Italian Peppers

1/2 tsp each of salt and dry basil

4 oz. can of sliced Black Olives

6oz. bag of Baby Spinach


In a large deep pan on medium low heat, combine 4 TBS olive oil, three garlic cloves and one shallot (both minced), ½ tsp each salt and dry basil; sauté 2-3 minutes, stirring.

Add a 4 oz. can of sliced black olives (strained); cook for 2 minutes, stirring.

Add a 6 oz. bag of baby spinach to pan and season with salt and pepper to taste; wilt the spinach for 2-3 minutes, stirring frequently (do not overcook).

Place the spinach/black olive combination on each plate.

Top with 1-2 TBS of RR Italian Peppers.