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  • 2 pounds leafy greens, such as spinach, kale, etc., tough stems removed
  • 3 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced or pressed
  • 1 poblano or 2 jalapeno chiles, stemmed and finely chopped
  • 12 black olives, coarsely chopped
  • 1/3 cup capers, drained
  • Salt, to taste


  1. Cut the greens crosswise into 1/2-inch strips and rinse in plenty of cold water. Lift the greens out of the water, transfer to a colander, and set aside to drain.
  2. Meanwhile, heat oil in a large non-reactive pot. Add onion, garlic and chile and sauté until the onion wilts, about 2 minutes.
  3. Stir in the greens, olives and capers. Cover the pot and cook over medium heat until the greens are tender, 8 to 10 minutes.
  4. Season with salt to taste.
  5. Serve immediately.


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