Source: dLife

A warm citrus scented combination of spinach, parsley, and olives.

Servings

16 cup fresh chopped spinach
1.5 tsp olive oil
0.5 cup chopped parsley
0.33 cup fresh cilantro , finely chopped
1 medium garlic cloves , finely chopped
1 tbsp canned black olives , chopped
0.25 tsp grated lemon rind
1 tsp fresh lemon juice
0.25 tsp salt
0.12 tsp ground red pepper (cayenne)

1 Add half the spinach to a Dutch oven or large pot, place lid on and steam 2 minutes. Move steamed spinach to a bowl and steam the other half. Wipe pot down with paper towels.
2 Pour oil in the pot and heat over medium heat. Sauté parsley, cilantro, and garlic for 2 minutes. Take off of heat and mix in spinach, olives, lemon rind and juice, salt, and pepper. Serve immediately.

Arugula can also be used as a substitute for spinach.