Ingredients

The following ingredients have 4 Servings
  • 10 ounces fresh spinach
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon green olive brine
  • 3 medium red bell peppers (seeded and cut into 1-inch pieces)
  • 3/4 cup large (pitted green olives, halved lengthwise)
  • 3/4 cup pitted kalamata olives
  • 1/2 medium onion (sliced and separated into rings)
  • Salt and freshly ground black pepper

Instruction

  • Preheat the oven to 425°F.
  • Whisk 2 tablespoons of the olive oil and the brine together in the bottom of a large mixing bowl.
  • Add the red bell peppers, olives and onion and toss to coat. Season with salt and pepper and spread the mixture on a large baking sheet that's been coated with nonstick spray.
  • Roast until the peppers are tender and beginning to caramelize, 15 to 20 minutes.
  • While the peppers roast, add the spinach to the bowl, drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Set aside.
  • Add the roasted pepper mixture to the spinach straight from the oven and combine until the spinach has wilted. Taste and adjust the seasoning as needed.